Sheep Head Curry, known for its robust and intense flavors, is a culinary adventure that takes you deep into the heart of traditional South Asian cuisine. This rich and spicy curry, featuring the tender meat from a sheep's head, is a beloved dish in many regions. While it may seem adventurous, the result is a dish that's not only incredibly flavorful but also a testament to the cultural heritage of those who prepare it.
Boil Sheep Head -- chopped into curry pieces (In pressure cooker about 15-20 mins) with Cinnamon Sticks and Elachi Pods -- Strain and set aside.
Add oil to pot and heat.
Add onions and cook till lightly brown.
Add curry powder, dhania powder, jeera powder, salt, tomatoes, ginger/garlic paste, cinnamon sticks, elaichi, bay leaves and stir for 1-3 minutes on medium heat. You may add little water if required.
Now add your BOILED sheep head and cook for about 5-15 minutes. Add water as required.
Add potatoes, half cup water and bring to a boil, turn the stove down to moderate heat
Cook until potatoes are soft and curry thickens.
Garnish with Dhania Leaves
Ingredients
Directions
Boil Sheep Head -- chopped into curry pieces (In pressure cooker about 15-20 mins) with Cinnamon Sticks and Elachi Pods -- Strain and set aside.
Add oil to pot and heat.
Add onions and cook till lightly brown.
Add curry powder, dhania powder, jeera powder, salt, tomatoes, ginger/garlic paste, cinnamon sticks, elaichi, bay leaves and stir for 1-3 minutes on medium heat. You may add little water if required.
Now add your BOILED sheep head and cook for about 5-15 minutes. Add water as required.
Add potatoes, half cup water and bring to a boil, turn the stove down to moderate heat
Cook until potatoes are soft and curry thickens.
Garnish with Dhania Leaves
