Sri Lankan Ox tail curry

2 kilos Ox tail bones

3 Tbls Dark roasted curry powder (preferably Sri Lankan)

1 Tbls UNROASTED curry powder

1 Tbls sweet paprika

1 teaspoon turmeric

1 stick of cinnamon

5 curry leaves

Tea spoon grated ginger

2 Teaspoons garlic

10 cloves

10 cardamom seeds

Teaspoon mustard seeds

1 Tbls chopped fresh coriander

Stick lemon grass pounded

5 fresh bullet chilies (chopped)

Trim fat and roast ox tails till golden brown. Sautee onion, garlic,
ginger, mustard seeds and add ox tail, discarding all fat. Add remainder of
ingredients with 2 litres of beef stock, 1 litre of water & bring to the
boil. Simmer till ox tail is tender, around 1 ½ hours.
Serve with Jasmine rice, yoghurt raita and pappadums.

Venture out into your local Sri Lankan and Indian grocers and have a look at
all the amazing spices, pickles & chutneys that are available to be served
with the above.

There are many in Dandenong, and the Hampton Park area. Pop you head into
the kitchen sometime and Gaston can give you more information. Good luck,
and Good eating.