Goat Head Curry Recipe as weird as it may sound is a delicious curry recipe cooked in a traditional way. The curry has a rich flavour and texture and is made with the traditional spice mix or East Indian Bottle Masala.
Table of Contents
About Goat Head Curry
We call this curry ‘Khuddi’ and is very similar to the Chicken Khuddi Recipe or the Mutton Paya Recipe that I shared earlier. You can use the same recipe to make delicious Mutton Khuddi too.
Goat head is a delicacy that is enjoyed by mutton lovers for its bony meat. The gelatin in the bones keeps the curry thick and flavourful. Most people enjoy goat head instead of meat for the texture and flavour of the curry – here I am speaking of the older generation.
When cooked the right way Goat Head Curry Recipe is the dish that you will love to have more often. The curry turns thick and glutinous even without adding any coconut, you will just love the texture.
You will really enjoy this Goat Head Curry if you don’t mind the soft bones in the curry. You can have this curry with steamed rice or best eaten with rice rotis.
Why you should make this Curry?
- It’s unique
- It’s delicious and flavourful
- It has authentic taste and texture
Ingredients
- Meat. Get one medium goat head and ask your butcher to clean it well. Some butchers burn off the hair on the skin and then clean it. This gives a smoky flavour to the meat and the curry. But nowadays most butchers like the easy way out, they just rip off the skin.
- Bottle Masala. We use the East Indian Bottle Masala as the only spice mix for the curry and cook it in a traditional way. You could use any Meat Masala that you have but it has to be a little spicy.
- Tamarind. Add a small lemon size ball of tamarind to give the curry its sourness or use lemon juice instead. Soak the tamarind in warm water and add to the curry in the final stage.
- For theCurry. Make a coarse paste of these ingredients with a little water to make delicious curry –
- Onion – one large onion sliced and browned.
- Coconut – a small piece of dried coconut browned along with the onion. Use could use fresh coconut instead.
- Ginger & Garlic – Few cloves of garlic and an inch of ginger.
- Green Chillies and Coriander leaves – Add a few green chillies and some coriander leaves too
- Whole Garam Masala – A few peppercorns, an inch of cinnamon stick, and 2 to 3 cloves will enhance the flavour of your curry. Though optional, as bottle masala already has garam masala, we love to add little whole spices too.
How to Make Goat Head Curry
Serves: 04 Persons
Prep Time: 15 minutes
Cook Time: 40 minutes
STEP I. Wash the goat head meat a couple of times in running water. Then add the meat into a pressure cooker with salt to taste and one cup of water. Pressure cook this meat on high flame and after the first whistle reduce the heat and cook for at least 30 minutes. The cooking time here will depend on the quantity of meat and also the heat.
STEP II. Soak a small lemon size tamarind in warm water and extract the juice. Also, blend the ingredients for the curry into a coarse paste with a little water.
STEP III. Heat oil in a pot and add the masala paste. Also, add bottle masala and saute for 2 to 3 minutes. Add one chopped tomato and saute until the tomato softens. Then pick up all the loose bones from the pressure-cooked meat and also strain the stock. Now pour the meat into the pot along with the stock. Add the tamarind extract and cover the pot and simmer for 4 to 5 minutes. Finally, garnish with coriander leaves and then switch off the heat.
Serving suggestions
Do try this Goat Head Curry Recipe and enjoy it as your main course meal with Rice Rotis or steamed Rice. This curry is very appetizing and tastes wonderful with tandoori rotis, naans, and parathas too.
Some delicious Mutton Curries you may like
Printable Recipe Card
Goat Head Curry Recipe
Ingredients
- 1 medium Goat Head, cleaned and washed well
- 2 tbsp Bottle Masala or Meat Masala of your choice
- 1 Lemon-size tamarind ball soaked in warm water
- 1 medium Tomato
- 2 Green chillies, slit
- 2 tbsp Oil for cooking
- Salt to taste
For the Curry Paste
- 1 medium Onion roasted
- ¼ piece Dried coconut
- 8 Garlic cloves
- 1 inch Ginger
- 2 Green chillies
- ½ cup Coriander leaves
Instructions
- Blend the ingredients for the curry masala into a coarse paste with a little water. Soak a small lemon size tamarind in warm water and extract the juice.
- Wash the goat head meat a couple of times in running water. Then add the meat into a pressure cooker with salt to taste and one cup of water. Pressure cook for at least 30 minutes.
- Heat oil in a pot and add the masala paste. Also, add bottle masala and saute for 2 minutes. Add chopped tomato and saute till tomato softens.
- Pick up all the loose bones from the pressure-cooked meat. Stain the stock too and pour the meat into the pot along with the stock. Add the tamarind extract and cover the pot and simmer for 4 to 5 minutes. Add 2 green chillies, slit.
- Finally, garnish with coriander leaves and then switch off the heat.
Notes
- Add any meat masala you like. Adjust masala to suit your taste
- Slit green chillies are optional, you can skip them.
- Use lemon juice instead of tamarind.
- Strain the stock and pick up the soft bones from the meat. Straining the stock will get rid of all the fine bones settled in it.
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