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Goat Head Curry

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Goat Head Curry Recipe, Sabji, How To Make Goat Head Curry Recipe

Lamb Head Curry, the curry was more delicious, it had a good flavor of mild sweetness and as usual, the spiciness as also there. This healthy meat recipe is must try dish for once in a while.

Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
Read More..

About Recipe

koora, Kuzhambu, torkari

How to make Goat head curry

(87 ratings)
103 reviews so far
Prep time
10 mins		 Cook time
45 mins		 Total time
55 mins
Goat head curry
Author : Vahchef
Main Ingredient : Lamb
 Servings : 4 persons
Published date : February 25, 2019


Ingredients used in Goat head curry
• Coriander leaves (chopped) - 1 tablespoon.
• Garam masala powder - pinch.
• Coconut powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Pepper powder - 1/2 tea spoon.
• Red chilli powder - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Onion (chopped) - 1 number.
• Salt - to taste.
• Whole garam masala dry(each) - 2 number.
• Oil - 2 tablespoons.
• Goat head - 1 number.
• Water - as required.
• Black cumin seeds - 1/4 tea spoon.
Method:
  • Take a pan add oil, whole garam masala dry, onion chopped, salt mix and cook until onions are golden brown color.
  • Now add ginger garlic paste, turmeric powder, red chili powder, cut goat head mix well and add water as needed and transfer to apressure cooker, cook for 20 minutes.
  • Once it is cooked transfer into a pan and in this add pepper powder, coriander powder, garam masala powder, coconut powder and sprinkle Coriander leaves chopped mix well and cook.

Serve with rice or roti.





Cooking with images Rassa , Lamb rasdar, saaru





Articles


Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.


 

Comments & Reviews

 

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Recent comments

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Shankar K Posted on Sun Dec 04 2016

Thanks..! It was help full

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BeeRich33 Posted on Mon May 25 2009

Ding chicka ding!

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junglishithead Posted on Mon May 25 2009

omg...i havent had this in a loong time! : )

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potbottle Posted on Mon May 25 2009

where are eyeballs??

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fibreoptik Posted on Mon May 25 2009

gizzards?!!? count me OUT lol

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dazigg Posted on Tue May 26 2009

I have to say, I was a little disappointed. I thought we were going to see him throw a whole head in a pot to boil. Not just pieces. :P

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rsvpvr Posted on Tue May 26 2009

Vah Chef, Can you show us Red Ant Chutney as well?

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Nealphx Posted on Mon Jun 01 2009

Use lamb shoulder meat instead which U can get anywhere. No need for pressure cooker. 10-15 minutes it cooks well and the curry is delicious. Chef Thumma -- YOU ARE A GENIUS.

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archies1430 Posted on Wed Jun 03 2009

I guess the really taste though comes from the roasting of the meat and blackening it

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Rashul Mohideen Posted on Wed Jul 15 2009

I think you are the best skilled chef ever. Thanks for showing this dish.

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donnel rasquinha Posted on Sun Jul 19 2009

wow,chef thanks for being so frank,thats how its done in south. love your recipies.

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EverDarK Posted on Sun Aug 02 2009

Holy shit!! I would puke if i eat this :-&

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