Place the chopped oxtail in a pan with 2
liters of water and bring to the boil. Remove any scum floating on the
surface of the water. Discard the stock and replace with 2 liters of
clean water. Add the chopped ginger, scallions and nutmeg. Cover the pan
with a lid and simmer over low heat until the meat is tender. Remove the
tail, reserving 1.5 liters of stock. Bring the stock to the boil, then
add the oxtail. Heat up a wok with margarine and saute the ground spices
until fragrant and add to the boiling stock. Add carrots and potatoes.
Bring to the boil until the ingredients are well cooked. Garnish with
fried shallots, scallions, and Chinese parsley. Serve hot.