Recipe - Oxtail Soup

2 One half pound Oxtail, cut in 3inch pieces
One fourth cup Tomato puree, fresh or
canned
One half cup Chopped coriander
1 tablespoon Pepper
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Turmeric
1 tablespoon Minced garlic
1 tablespoon Paprika
2 tablespoon Olive oil
6 cup Water

From "The Yemenite Cookbook" by Zion Levi and Hani Agabria

Place oxtail pieces in a large soup pot along with the rest of the
ingredients. Cover with water. Bring to a boil over medium heat. Lower heat
and simmer for 3 hours.

Posted to JEWISHFOOD digest V97 #020 by MemVovShin@aol.com on Sun, 19 Jan
1997.