Tag Archives: head curry

Lamb Head Curry with Coconut Milk

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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

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

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.

Lamb head curry / Aatu thala curry

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Lamb head / Thala curry is one of the most delicious curry among all the other spare parts of Lamb. I prepare it whenever I get Lamb head. Other than brain you could use all the head pieces which includes eyes, tongue, ear and so on. This goes out well with rice, idli, dosa and so on. I have tried out my own version of this curry without coconut. It was delicious and aromatic.

Lamb head curry / Aatu thala kuzhambu / Thala kari

Lamb head curry / Aatu thala kuzhambu / Thala kari

Ingredients:

  • Lamb head / Aatu thala – ½ kg
  • Big onions – 3 nos
  • Cumin seeds – 3 tsp
  • Peppercorns – 3 tsp
  • Curry masala powder – 1 tsp (Available in all Indian stores)
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Garlic – 10 cloves
  • Ginger – 2” inch stick
  • Mustard seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

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Preparation:

  • Finely chop the onions and crush them.
  • Peel and crush the ginger and garlic.
  • Crush cumin seeds and peppercorns.
  • Heat oil in kadai or pressure cooker.
  • Put mustard seeds, ¼ tsp of cumin seeds, methi seeds and curry leaves. Wait till they crackle.
  • Put onion, ginger-garlic and fry them till they turn golden brown.
  • Put the crushed spices and fry them till the raw smell goes off.
  • Put the Lamb head and fry them for a minute.
  • Put turmeric powder, chilli powder and salt.
  • Fry it till the raw smell goes off.
  • Pour 2 cups of water and allow it to boil.
  • Put curry masala powder and stir it well.
  • Cover with the lid and wait till get cooked or pressure cook it.
  • When it’s cooked, remove the lid and put it in sim. Wait till the oil separates and floats on the top.

Serve hot with dosa, idli, rice and so on.