This delicious and fragrant beef dish is best served up with steamed rice and a coriander garnish.
Combine the garlic, ginger, turmeric and bay leaves thoroughly with the osso bucco in a bowl. Allow the meat to marinate whilst you prepare the remaining ingredients
Gently fry your sliced onions in two tablespoons of sunflower oil until soft and translucent. Add the cardamom pods, ground fennel seeds and ground ginger, and cook gently for a further 5 minutes until the onion mixture is aromatic
In a food processor, puree the chillies with the remaining oil. Add the onion mixture, cottage cheese and tomatoes, and puree until smooth. Combine with the marinated meat, then add the water and mix
Place the mixture into a slow cooker or casserole dish. Make sure the mixture is evenly spread, and the meat is lying flat so that they stay intact. Place into a preheated oven at 160 C, and cook for 2 hours or until tender. Allow longer for your slow cooker
Serve with simple steamed rice and coriander as a garnish
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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