Mutton head curry, a culinary treasure from the heart of Indian cuisine, offers a rich and deeply flavorful experience unlike any other mutton dish. The unique texture of the mutton head, often overlooked, yields an incredibly tender and succulent result when cooked low and slow in a fragrant blend of spices. This isn't your typical mutton curry; the head meat boasts a gelatinous quality, enriching the sauce and creating a truly satisfying, melt-in-your-mouth experience. Expect a symphony of aromatic spices, a comforting warmth, and a taste that lingers long after the last bite.
This particular recipe focuses on achieving the perfect balance of spices and tenderness, unlocking the hidden potential of the mutton head. We'll guide you through each step, from preparing the meat to achieving that rich, deeply colored gravy. Ready to embark on a culinary adventure and discover the magic of this unforgettable Mutton Head Curry? Let's dive into the step-by-step process!
Tools Needed
- Cooker
- Bowl
- Mixer
- Small pan
Ingredients
- Mutton head
- Small or big onion: 100g
- Garlic cloves: 10
- Tomatoes: 3
- Anise seeds/powder: 1 spoon
- Chili powder: 1 spoon
- Coriander leaves: 2 spoons
- Garam masala: 1/2 spoon
- Turmeric powder: 1/2 spoon
- Salt: 1/2 spoon
- Peanut oil: 5 spoons
- Curry leaves
- Green chilies: 2
- Ginger garlic paste: 1 spoon
- Chopped coriander leaves
- Grated coconut: 3 spoons
- Poppy seeds: 1/2 spoon
- Small onions: 6
- Water: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Mutton Head and Aromatics
- Wash the mutton head thoroughly two or three times and put it in a bowl.
- Grind 10 cloves of garlic and 3 tomatoes into a paste.
- 3 cloves of garlic, 1 spoon of anise/anise powder, 1 spoon chili powder, 2 spoons coriander leaves, 1/2 spoon garam masala, 1/2 spoon turmeric powder, 1/2 spoon salt.
- Grind 3 spoons grated coconut, 1 spoon anise, 1/2 spoon poppy seeds, and 6 small onions with water in a mixer.
Step 2. Sauté and Simmer the Curry Base
- Heat 5 spoons of peanut oil in a cooker. Add cloves and anise, fry until cooked. Add chopped onions and fry.
- Add garlic, curry leaves, and green chilies. Fry well.
- Add ginger-garlic paste and fry until the raw smell disappears.
- Add chopped coriander leaves and fry for 5 minutes without oil.
- Add chili powder, coriander powder, garam masala, and salt. Sauté for 2 minutes.
- Add tomato paste and cook for a couple of minutes.
Step 3. Combine and Cook the Curry
- Add the ground paste and 1 cup of water from the mixer jar to the cooker. Add more coriander leaves.
- Mix well, taste, and close the cooker. Cook until the third whistle.
Step 4. Serve and Enjoy
- Serve hot with rice, puri, chapati, paratha, idli, or dosa.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- The head curry has small bones; they are removed and cleaned before cooking.
- Fry the ingredients well to get the best taste.
- The spices will burn quickly, so add carefully.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 50-70g
FAQs
1. Is mutton head curry difficult to make?
No, with clear instructions and a little patience, it's surprisingly easy. The slow cooking does most of the work!
2. Where can I find mutton head?
Mutton heads are often available at butchers specializing in ethnic meats or at Asian grocery stores. You may need to order it in advance.
3. Can I adjust the spice level?
Absolutely! Feel free to adjust the amount of chili powder or green chilies to suit your preference. Start with less and add more to taste.
This Mutton Head Curry recipe offers a unique and rewarding culinary experience, showcasing the often-underutilized richness of mutton head. The result is a deeply flavorful, tender, and satisfying dish perfect for a special occasion or a comforting weeknight meal. Enjoy the delicious outcome of your culinary journey!