Print Options:

Sheep Head Curry

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.

Sheephead Curry

 2 kg Sheep Head
 6 tbsp Cooking Oil
 1 Onion Medium Size (Thinly Sliced)
 2 Tomato Medium Size
 4 Potatoes Medium Size
 4 tbsp Curry Powder
 ½ tsp Turmeric Powder
 1 tsp Jeera Powder
 1 tsp Dhania Powder
 1 tsp Salt (To Taste)
 4 sticks Cinnamon
 3 Elaichi Pods
 2 Bay Leaves
 2 tbsp Ginger/Garlic Paste Curry Leaves Dhania Leaves
1

Boil Sheep Head -- chopped into curry pieces (In pressure cooker about 15-20 mins) with Cinnamon Sticks and Elachi Pods -- Strain and set aside.

2

Add oil to pot and heat.
Add onions and cook till lightly brown.

3

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.

4

Now add your BOILED sheep head and cook for about 5-15 minutes. Add water as required.

5

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