Oxtail Curry - Goan style

Ox-tail is a part of the steer that is probably not used often in Goan cooking, at least not that I have heard of.  However its gelatinous and bony nature lends itself as a perfect choice for a "paya/trotter curry".
Jamaicans have been enjoying ox-tail stew as part of their culinary traditions for years and in many parts of the world ox-tail stew or curry is a favorite dish.
My husband and myself were at a Jamaican restaurant yesterday and the chef gave me a small sampling of ox-tail stew, it was rich, delicious and reminiscent of a good paya curry.  Bells and whistles went off in my head and I had to stop at a local supermarket to pick up ox-tails, which I found easily in the butcher's section.
With this in mind I pulled out my electric pressure cooker and went to work on my creation...ox-tail curry!

Ingredients

 about 2 1/2 pounds of oxtail
2 large onions roughly chopped
1 teaspoon hot chili powder ( can be left out or reduced for a milder curry)
2 heaped teaspoons paprika
1 heaped teaspoon jeera powder
1 heaped teaspoon garlic powder
1 heaped teaspoon ground ginger spice
1 level teaspoon turmeric
1/2 teaspoon ground black pepper
1 level teaspoon clove powder
1 level teaspoon cinnamon powder
1/4 teaspoon ground mustard
about 2 tablespoons red wine vinegar
2-3 heaped tablespoons tomato paste
salt to taste
about 6 cups of water

(potatoes are optional)

Method

Add salt to the ox-tails and leave aside.  Salt the potatoes lightly as well and leave aside (if using potatoes).

Add all the spices to a bowl.  Add enough vinegar to form a nice masala paste.  Add the tomato paste and mix well.

Add oil to the pressure cooker pot.  If using an electric cooker, set the timer to meat at 40 minutes.  When the oil is hot add the onions and cook till translucent.

Next add the masala paste and stir for a minute till a little cooked.

Now add the ox-tails and stir till the spices are well coated.  Cook for a few minutes. 

Add the potatoes and pour the water into the pot along the sides of the dish.

Cover and lock the pressure cooker.  When the time is done and the pressure removed, open and check for salt and sourness, add more salt or vinegar as required.  Set the timer for another 40 minutes and cover and lock the cooker.
Take a break from the kitchen and read a book or watch some television, when you come back the ox-tail will be falling off the bone and ready for your delicious meal.
Alternatively, you can put it in the fridge so that any fat can be skimmed off the top before consumption.  This dish definitely tastes better the next day.

Serve hot with rice, chapati or warm crusty rolls to soak up all that flavorful curry!