Clean the oxtail: Have your butcher cut the oxtail into 1-inch pieces. Remove excess fat. Soak with the juice of ½ lime or lemon (or vinegar), rinse thoroughly, and drain.

Marinate: Season with 3 tbsp green seasoning, salt, and pepper. Cover and refrigerate up to 24 hours.

Make the curry paste: In a bowl, combine curry powder, duck and goat curry powder, 3 tbsp green seasoning, and ½ cup water.

Cook the curry: Heat oil in a heavy-bottomed pot. Add onions and hot pepper; cook until brown on the edges. Add curry paste and cook 3–5 minutes until thick and fragrant.

Add oxtail: Stir in oxtail, tomato, scallions, and thyme. Cook uncovered on medium heat, stirring for 3–5 minutes. Cover, reduce to medium-low, and cook until all natural juices evaporate (about 20 minutes), stirring often.

Simmer: Add 6 cups hot water or enough to cover meat. Bring to a boil, reduce to a simmer, and cook for 1–2 hours until meat is tender. Stir every 15 minutes. Add more water if needed.

Finish: Stir in chopped culantro or celery leaves, taste for salt, and adjust as needed.

To Reheat: Place in a saucepan with a splash of water, bring to a boil, and simmer for 1–2 minutes.