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Oxtail curry with pink grapefruit chutney

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Enjoy meltingly tender oxtail in this rich, armomatic, slow-cooked, one-pot curry for a hearty, warming meal for four.

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For the curry

For the pink grapefruit chutney

  • 2 pink grapefruit, peeled and segmented
  • 1 red onion, thinly sliced
  • 1 red chilli, seeds removed, flesh finely chopped
  • small handful mint leaves
  • small handful coriander, stalks finely chopped, leaves left whole
  • 2 limes, grated zest and juice only