3lb. oxtail, cut into chunks

For the marinade

1 oz. fresh ginger
3 spring onions
Palmful fresh coriander
1 lemon
3 garlic cloves
1 tsp. hot curry powder
1-2 scotch bonnet peppers
1 tsp. dried thyme
1 tsp. ground cumin
1 tsp. ground allspice
2 tbsp. soft dark brown sugar
1 tsp. smoked paprika
1 tbsp. tomato purée
1 tsp. salt

For the sauce

2-4 tbsp. vegetable oil
1/2 tsp. hot curry powder
1/2 tsp. ground allspice
1 onion, finely chopped
1/2 pt. hot water
Salt and pepper, to taste

1. Place the oxtail in in a large bowl.
2. Place all the marinade ingredients for in a food blender until you have a smooth paste.
3. Massage half of the paste into the oxtail, cover and set aside for at least 1 hour.
4. Start on the stew. Heart 2 tbsp. oil in a large pan over a medium-high heat. Add the curry powder and allspice. Stir until fragrant. Add the onions and cook until soft. Pour in the remaining paste and stir in until everything is well combined. Cook for a further 2 minutes.
5. Next pour in the water and stir well. Bring to a boil, then cover and leave to simmer.
6. Place another large shallow frying pan over a medium-high heat. Add a little oil and bring up to temperature. Brown the oxtail in batches ensuring to turn the oxtail so it's browned all over. Add a little more oil to the pan between each batch if necessary.
7. Place the oxtail in the stew. Cover and simmer for 2-3 hours or until the meat becomes tender and falls off the page. Stir every 30 minutes and add a little more water if necessary if the stew starts to dry out a little.
8. Serve hot with rice & peas. Enjoy!