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Lamb-Head meat is more bony and contains lesser fat material.
The head is to be roasted on high flame until all the fur is burnt and the head turns dark brown in color. If non-roasted dressed head meat is available, it can be used as well. Roasted head meat tastes more.

Head meat pieces : 1 kg
Red chilly Powder : 3 Table Spoons
Ginger-garlic Paste : 1 Table Spoon
Onion Pieces : 2 Cups
Turmeric Powder : 1 Tea Spoon
Tamarind : 150 grams
Brown Sugar : 150 grams
Two inch Thin coconut slices :1 Cup
Slit Green Chillies : 6 nos
Poppy Seeds : 1 Table Spoon
Coriander Seeds : 1 Table Spoon
Cumin Seeds : 1 Tea Spoon
Refined Oil : 300 ml
Salt : As Required


1. Clean the head meat pieces well. Apply turmeric powder, ginger-garlic paste and one spoon salt. Mix Thoroughly and set aside.

2. Add warm water to the tamarind, soak for some time and extract the pulp in a bowl.

3. To a grinding jar, add one cup onions, coriander, cumin and poppy seeds and prepare a fine paste.

4. Put a deep bottomed pan on the stove, add oil and heat. Add the remaining one cup of onion pieces and fry until brown. Add the marinated head meat pieces along with the other ingredients and coconut slices. Fry until oil shows up. Now add the paste from the grinding jar. Mix well.

5. Add the tamarind pulp, brown sugar and sufficient salt. Mix thoroughly and add enough water.

6. Put a lid on the pan and allow the contents to simmer on medium flame until the meat is cooked smooth.

Serve Hot With Rice or Pan Cakes.

Preparation Time: 1 Hour Serves: 4 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

This recipe has been viewed 1471 times.


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