Pairs well with Goat Head Curry
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Goat Head Curry
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A traditional and bold-flavored Goat Head Curry, slow-cooked with a special homemade masala, embodying the essence of Telangana's culinary heritage. This dish is rich, meaty, and deeply satisfying, featuring a spicy, smoky broth that highlights the rustic and bold flavors of the region.
03:00:00 total
Serves 4
hard
Meat Main Course
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Ingredients
- coriander seeds - watch the video to see
- black pepper - watch the video to see
- whole garam masala - watch the video to see
- cumin seeds - watch the video to see
- dry coconut - watch the video to see (grated)
- poppy seeds - watch the video to see
- salt - to taste
- oil - watch the video to see
- onion - watch the video to see (sliced)
- curry leaves - watch the video to see
- ginger garlic paste - watch the video to see
- turmeric - watch the video to see
- green chilies - watch the video to see
- goat head - 1 (roasted and cleaned)
- water - as required
- chili powder - watch the video to see
- tamarind juice - watch the video to see
- coriander - for garnish (chopped)
Instructions
- Prepare Masala Powder: Roast coriander seeds, black pepper, whole garam masala, cumin seeds, and grated dry coconut until they release their aroma. Add poppy seeds and salt, mix well, and let cool. Blend into a fine powder.
- Cook Onions and Spices: In a pressure cooker, heat oil and add onions, a pinch of salt, curry leaves, ginger garlic paste, turmeric, and green chilies. Cook until onions are slightly colored.
- Add Goat Head: Add the roasted and cleaned goat head pieces to the cooker without water and cook for 2-3 minutes.
- Pressure Cook: Add water just enough to cover the pieces, put the lid on, and cook for 2-3 times the usual mutton cooking time until soft and jelly-like.
- Prepare Masala Paste: Transfer the cooked mixture to a blender, add chili powder and tamarind juice, and blend into a smooth paste.
- Final Cooking: Cook the masala paste on a slow flame for about 10 minutes, then add the goat head pieces and cook until the gravy thickens and shines, about 10-15 minutes more. Garnish with chopped coriander.
- Serve: Serve the Goat Head Curry hot, garnished with coriander. Enjoy the rich and bold flavors.
