Usually I have heard that Lamb head curry goes out good only with onions and spices, but this time I have thought of preparing with coconut milk. So I have induced coconut milk with Lamb Head Curry, the curry was more delicious, it had a good flavor of mild sweetness and as usual the spiciness as also there. It’s been a big hit when my kids told it was delicious because usually they never like to have this lamb head curry. Let us move on to the recipe…

Lamb Head Curry with Coconut Milk / Aatu thalakari kulambu

Ingredients:

• Lamb Head – 500 gm
• Shallots / Sambhar onions – 200 gm
• Coconut milk (thick) – 1 cup
• Mustard seeds – ¼ tsp
• Cumin seeds – ¼ tsp
• Curry leaves – a string
• Turmeric powder – ¼ tsp
• Ginger-garlic paste – 2 tsp
• Chili powder – 1 tsp
• Coriander powder – 1 ½ tsp
• Salt to taste
• Gingelly / Sesame oil – 3 tsp

With onions

With lamb head

With spice powders

Getting cooked

With coconut milk

Getting boiled

Lamb head curry

Lamb Head Curry with Coconut Milk / Aatu thalakari kulambu

Preparation:

• Clean and chop the lamb head into medium pieces. Peel and finely chop the onions.
• Heat oil in a pressure cooker, add mustard, cumin seeds and curry leaves. Wait till they crackle.
• Add the onions, ginger-garlic paste and cook till they turn golden brown.
• Add in the lamb pieces and followed by turmeric, chili, coriander powder and salt. Cook till the raw smell goes off.
• Pour in the coconut milk along with a cup of water and let it boil for few mins, till the raw smell goes off.
• Cover with the lid and pressure cook for 3 whistles.

Serve hot. This goes out well with steamed rice for lunch and with dosa for dinner.