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Main Course

Goat Head Curry

Cooked low and slow until the masala melds into the gravy, this mutton curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 no. Goat Head
11/2 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tbsp Pepper powder
1/2 tsp Garam masala powder
3 nos. Green chilly
2 tbsp Crushed ginger garlic
15 nos. Shallots
Salt, to taste
2 tbsp Coriander leaves

Preparation

Step 1
Put cleaned goat head in a pressure cooker.
Step 2
Add all the remaining ingredients.
Step 3
Add one and half cup of water and Continue cooking for 15 to 20 minutes on medium heat.
Step 4
Let the pressure cooker cool, open the lid and check the mutton piece. If it’s soft then it’s cooked or else check water levels and add if necessary and cook further. Garnish goat head curry with coriander leaves and serve hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Goat Head Curry

Ingredientsfor 4 servings

1 no. Goat Head
11/2 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tbsp Pepper powder
1/2 tsp Garam masala powder
3 nos. Green chilly
2 tbsp Crushed ginger garlic
15 nos. Shallots
Salt, to taste
2 tbsp Coriander leaves

Preparation

Step 1
Put cleaned goat head in a pressure cooker.
Step 2
Add all the remaining ingredients.
Step 3
Add one and half cup of water and Continue cooking for 15 to 20 minutes on medium heat.
Step 4
Let the pressure cooker cool, open the lid and check the mutton piece. If it’s soft then it’s cooked or else check water levels and add if necessary and cook further. Garnish goat head curry with coriander leaves and serve hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.