Oxtail soup

Yield: 6 Servings

Measure Ingredient
2½ pounds Oxtail, cut in 3-inch pieces
¼ cup Tomato puree, fresh or canned
½ cup Chopped coriander
1 tablespoon Pepper
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Turmeric
1 tablespoon Minced garlic
1 tablespoon Paprika
2 tablespoons Olive oil
6 cups Water

>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria Place oxtail pieces in a large soup pot along with the rest of the ingredients. Cover with water. Bring to a boil over medium heat. Lower heat and simmer for 3 hours.

Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@... on Sun, 19 Jan 1997.

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