wash the akawi (oxtail) pieces well, then put them in a colander aside
In a large bowl over medium heat, add the butter until it warms up.
We put the akkawi pieces in the bowl and turn them over until they change color.
Add the bay leaf, cardamom, cinnamon, black pepper, spices, ginger and chili, and stir them well for 5 minutes, until the akkawi infuses the flavor of spices.
Add to the bowl, the onions and garlic, and saute them until they wilt, then add the colored pepper and hot pepper, and stir again until they are golden.
Add the tomatoes and the soup, stir all the ingredients well, then leave them on a low heat for an hour until they are soft.
Preheat the oven to 180 ° C.
Pour the akkawi mixture in the tajin, and put it in the oven for 20 minutes.
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