Method:

Preheat the oven to 180C and prepare a roasting tray.
Start with the dombolo; sift together the dry ingredients in a large. Gradually add the warm water and mixing as you go. Knead until a ball of dough forms, it is soft dough. Add more water if needed. Knead for 10 minutes. Transfer the dough to an oil bowl and allow to proof until doubled in size.
Place the oxtail on the roasting tray, drizzle 2 tbsp of oil, add the rosemary and thyme, and season with salt and pepper. Toss to coat the meat. Place the oxtail in the oven for 20 minutes or until browned and the fat is golden.
Meanwhile, drizzle the remaining oil in a pressure cooker and sweat the onions and garlic. Add the carrots, celery and bay leaves and gently cook for 10 minutes. Adding water as needed. Add the curry powder, flour, tomatoes, wine and beef stock to the vegetables. Remove the oxtail from the oven and add it to the pot along with all the roasting juices and bring to a boil. Cover the pressure cook with a lid and set to cook for 45 minutes.
Once the dombolo is ready. Bring the oxtail to a gentle simmer. Knockdown the dough, then roll ito 6 balls. Place the dombolo directly on the simmering stew. Cover with a lid and simmer gently for 20 minutes without lifting the lid. Remove the lid and turn over the dombolo and steam for a further 10 minutes with the lid on. The dombolo is ready when a toothpick inserted comes out clean. Serve immediately.