'Akwa - Traditional Yemeni Oxtail Stew

• 4 1/2 lbs oxtails, cut into pieces
• 1 tablespoon black peppercorns
• 1 teaspoon black peppercorns
• 2 teaspoons caraway seeds
• 1/2 teaspoon cardamom seed
• 1/2 teaspoon saffron thread
• 1 teaspoon ground fenugreek
• 1 1/2 teaspoons turmeric
• salt
• 2 large ripe tomatoes, peeled & chopped
• 1 3/4 lbs white pearl onions
• 10 garlic cloves, lightly crushed

1. Rinse the oxtail, then place in a large casserole & cover with water. BRing to a gentle boil over a medium heat. Reduce the heat to low & skim the surface of any foam until there is very little left.
2. Crush the peppercorns, caraway seeds & saffron together in a spice mill / coffee grinder or mortar & pestle. Stir in the fenugreek, turmeric & salt.
3. Add the tomatoes, onions, garlic & spice mix to the oxtail. Bring to a boil, then reduce the heat to as nlow as possible - you may find a diffuser useful for this. Cover tightly & keep on a gentle simmer for 3 hours.
4. Uncover & continue to cook until the meat is incredibly tender, for another 5-6 hours - you will see the meat falling off the bone when it hits this point and it is ready to serve!
5. To serve it in the traditional manner, serve with a rice pilaf. You could also eat this with pleny of bread & salad.

oxtails, black peppercorns, black peppercorns, caraway seeds, cardamom seed, saffron thread, ground fenugreek, turmeric, salt, tomatoes, white pearl onions, garlic

Taken from www.food.com/recipe/akwa-traditional-yemeni-oxtail-stew-385823 (may not work)