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Sheep Head Curry

Sheep Head

 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 (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, then turn down stove to moderate heat.
Cook until potatoes are soft and curry thickens.
Garnish with Dhania Leaves