Goat Head Curry with Bottle Masala is a must-try recipe if you are looking for a traditional East Indian delicacy packed with rich flavour. Slow-cooked and simmered in a fragrant homemade masala, this hearty curry is a treasured family recipe that showcases the depth and character of East Indian cooking.
The combination of tender goat head meat, homemade bottle masala, aromatic spices, and a freshly roasted masala paste creates a delicious curry that pairs perfectly with steamed rice, pav, fugias, or crusty bread.
This authentic East Indian recipe is a delicacy and is often prepared as a comfort family meal. It is loved for its rich taste and traditional, comforting flavours.
Table of Contents
- Why You'll Love This Recipe
- Ingredients For Goat Head Curry with Bottle Masala
- How to Make Goat Head Curry With Bottle Masala
Why You’ll Love This Recipe
- Authentic East Indian family recipe
- Made with traditional Bottle Masala
- Rich, flavourful, and comforting
- Pairs beautifully with rice, pav, or fugias
Ingredients For Goat Head Curry with Bottle Masala
For the Goat Head
- 1 goat head (cleaned thoroughly and cut into pieces)
- 1.5 cups of water
- Whole spices (cinnamon, cardamom, bay leaf, cloves, peppercorns)
- Turmeric powder
- Salt to taste
For the Curry
- 1.5 tbsp Bottle Masala
- 1/2 tbsp Kashmiri chilli powder (optional)
- 1/2 tsp garam masala powder
- Juice of 1/2 lemon
- Coriander leaves for garnish
- Salt to taste
- 4 tbsp oil
For the Masala Paste (to be roasted)
- 2 medium onions, sliced
- 3 green chillies, slit
- 1 whole pod garlic (or 7 to 8 cloves)
- 1-inch ginger
- 1 medium tomato, sliced
- A small bunch of coriander leaves
- 1 tsp oil for roasting
How to Make Goat Head Curry With Bottle Masala
Step 1: Pressure Cook the Goat’s Head
Clean the goat head thoroughly. Place it in a pressure cooker along with the whole spices, turmeric powder, salt, and 1.5 cups of water.Pressure cook for 4 to 5 whistles or until the meat is tender.
Pick up the meat, then strain the stock to remove the fine bones. Reserve the stock for later use.
Step 2: Prepare the Masala Paste
Heat 1 teaspoon of oil in a frying pan. Add the sliced onions and sauté until light golden brown. Add the green chillies, garlic, ginger, and sliced tomato.Continue roasting until the tomatoes soften and the ingredients become aromatic. Allow the mixture to cool and then transfer to a mixer jar along with the coriander leaves and blend into a smooth paste.
Step 3: Make the Curry
Heat the remaining oil in a large pot. Add the prepared masala paste and sauté well. Add the Bottle Masala and Kashmiri chilli powder and continue frying until the oil begins to separate from the masala. Now, add the cooked goat head pieces and mix well so the meat is coated with the masala. Pour in the reserved stock and mix. Cover and simmer to allow the flavours to blend.
Step 4: Finish the Curry
Add the garam masala powder and the juice of half a lemon. Mix gently and cook for another minute. Finally, garnish with freshly chopped coriander leaves. Serve hot.
Serving Suggestions
This Goat Head Curry with Bottle Masala tastes delicious with:
- Steamed rice
- Pav
- Fugias
- Crusty bread
- East Indian hand breads
Other East Indian Bottle Masala Recipes You May Like
Mutton Curry with Potato | East Indian Mutton Khuddi Recipe
East Indian Dried Shrimp Curry with Pearl Onions
Mutton and Pumpkin Curry Recipe (Mutton Lonvas)
Printable Recipe
Goat Head Curry with Bottle Masala
Ingredients
- 1 medium goat head cut into pieces
- 1½ cups water
- Whole spices cinnamon, cardamom, bay leaf, cloves, peppercorns
- ½ tsp Turmeric powder
- Salt to taste
For the Curry
- 1½ tbsp Bottle Masala
- ½ tbsp Kashmiri chilli powder optional
- ½ tsp garam masala powder
- Juice of 1/2 sour lime
- Coriander leaves for garnish
- Salt to taste
- 4 tbsp oil
For the Masala Paste (to be roasted)
- 2 medium onions sliced
- 3 green chillies slit
- 1 whole pod garlic or 7 to 8 cloves
- 1-inch ginger
- 1 medium tomato sliced
- A small bunch of coriander leaves
- 1 tsp oil for roasting
Instructions
- Clean the goat head thoroughly. Place it in a pressure cooker along with the whole spices, turmeric powder, salt, and 1.5 cups of water.Pressure cook for 4 to 5 whistles or until the meat is tender.
- Pick up the meat, strain the stock to get rid of the fine bones. Reserve the stock for later use.
- Heat 1 teaspoon oil in a frying pan. Add the sliced onions and sauté until light golden brown. Add the green chillies, garlic, ginger, and sliced tomato.Continue roasting until the tomatoes soften and the ingredients become aromatic. Allow the mixture to cool and then transfer to a mixer jar along with the coriander leaves and blend into a smooth paste.
- Heat the remaining oil in a large pot. Add the prepared masala paste and sauté well. Add the Bottle Masala and Kashmiri chilli powder and continue frying until the oil begins to separate from the masala. Now, add the cooked goat head pieces and mix well so the meat is coated with the masala. Pour in the reserved stock and mix. Cover and simmer to allow the flavours to blend.
- Add the garam masala powder and the juice of half a lemon. Mix gently and cook for another minute. Finally, garnish with freshly chopped coriander leaves. Serve hot.
Notes
- Homemade Bottle Masala gives the most authentic flavour.
- Do not discard the stock after pressure cooking as it adds tremendous flavour to the curry.
- Adjust the chilli powder according to your spice preference.
- A squeeze of lemon at the end brightens the flavours beautifully.
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