A mild Ethiopian turmeric-based stew with garlic and ginger.
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Place the oxtail pieces in a large pot and dry-sear them over medium-high heat until browned on all sides to render some fat.
Remove the meat and most of the rendered fat, then add the minced onions to the pot. Cook the onions slowly without oil for 10-15 minutes until soft and translucent.
Add the Niter Kibbeh to the onions along with the garlic and ginger, sautéing for another 5 minutes until fragrant.
Stir in the turmeric powder and salt, ensuring the spices are well incorporated into the onion base.
Return the oxtail to the pot and add the water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is tender and pulling away from the bone.
Add the potatoes and carrots to the pot. Continue simmering for another 20-30 minutes until the vegetables are fork-tender.
Stir in the green chili peppers and the Mekelesha spice blend, allowing it to simmer uncovered for 5 minutes to thicken the sauce.
Adjust salt to taste and serve hot with plenty of sourdough Injera.
