Oxtail And Kidney Casserole

25 g/1 oz polyunsaturated margarine
1 oxtail, trimmed of excess fat and cut into pieces
100 g/4 oz ox kidney, skinned, cored and chopped
1 large Onion, peeled and sliced
450 g/1 lb carrots, peeled and sliced
1 large potato, peeled and grated
1 clove garlic, peeled and crushed
2 teaspoons paprika
1 teaspoon caraway seeds
1 tablespoon tomato pur6e
salt
freshly ground black pepper
600 nil/1 pint beef stock

Melt the margarine in a heavy pan. Acid the oxtail and fry briskly until browned on all. sides. Lower the heat, add the kidney, onion, carrots, potato and garlic and cook gently until the vegetables are lightly coloured, stirring frequently.

Drain off any excess fat, then stir in the remaining ingredients. Bring to the boil, then lower the heat, cover and simmer for 31/2 hours or until the oxtail is tender. Taste and adjust the seasoning.

Serve hot with plain boiled potatoes, brown rice or wholewheat bread.

SERVES 4