Thai-Muslim oxtail soup

Ingredients for 4 servings:

• 1 tbsp black peppercorns
• 3 tbsp coriander seeds
• 3 tbsp cumin seeds
• 1 tbsp cloves
• 1 tbsp fennel seeds
• 20 cardamom pods, green
• 2 tbsp chili powder
• 1 tbsp ginger powder
• 1 ½ tbsp turmeric
• 2 kg oxtail, cut into pieces
• 3 onions, chopped
• 1 piece(s) ginger root, approx. 7 cm long, sliced
• 1 tsp salt
• some chili pepper(s) (bird’s eye)
• 1 tsp white peppercorns
• 1 tbsp coriander greens, chopped
• 3 tbsp onion(s), fried
• n. B. Spring onion(s), chopped
• 1 lime(s), sliced

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours 20 minutes

Dorry’s version

First, make the curry powder: Dry roast the seeds in a pan until fragrant. Let cool, grind finely, and mix thoroughly with the powder. Sieve. Place the oxtail in a pot and cover with cold water and bring to a boil. Rinse the meat, add more cold water, and rinse again when it boils. Place the meat in a large pot. Add the onions, 4 heaped tablespoons of curry powder, sliced ​​ginger, and salt, and just cover with water. Bring to a boil and simmer for 3-4 hours. Stir occasionally and add a little more water if necessary. When the meat is tender, remove the pieces from the soup and let cool. Remove the meat from the bones. Purée the soup with a hand blender and pass through a sieve, then add the meat back in and heat through. Season to taste with chilies, pepper, and coriander leaves. To serve, transfer to plates and sprinkle with fried onions and a slice of lime. If you like, sprinkle some chopped spring onions on top. This dish can be served with rice or with the thin Thai noodles, kanom tsien – it’s best served as one of several dishes in a Thai menu. Tip: I boiled down some of the leftover soup the next day and served it with pasta – also delicious.