Sear the Oxtail : Warm a large pot or Dutch oven over medium-high heat and add a splash of vegetable oil. Lightly season the oxtail with salt, then brown each piece thoroughly on all sides. Once browned, remove the oxtail and set it aside.

Sauté the Aromatics : In the same pot, add more oil if needed and sauté the diced red onion and dania stems until softened and fragrant. Add the chopped ginger, garlic, and tomato paste to the pot. Let everything cook together for 1-2 minutes, allowing the flavors to meld.

Build the Base : Add the diced tomato and brown sugar to the pot, stirring to combine. Sprinkle in the curry powder, smoked paprika, onion powder, garlic powder, coriander powder, cumin, and thyme. Mix well to coat the aromatics and tomato.

Simmer the Oxtail : Return the seared oxtail to the pot, stirring to coat in the flavorful base. Add enough water to submerge the oxtail and bring to a boil. Toss in the bay leaves and fresh chilies. Reduce the heat to low, cover, and simmer for 2.5–3 hours, or until the oxtail is fall-off-the-bone tender. Stir occasionally and add water if needed to maintain the stew's consistency.

Adjust and Serve : Taste and adjust the seasoning with salt or additional spices as needed. Remove the bay leaves before serving. Garnish with additional dania leaves if desired. Serve hot with rice, mashed potatoes, or steamed vegetables for a hearty and satisfying meal.