Tag Archives: mutton head

Mutton (Lamb) Head Roast / Thalakari Varuval / How to make Thalakari Varuval with Video


Varuval is a semi-dry dish which is can be served as a side dish for rice, idly or dosa. Also, generous amount of oil is used in this dish, as the food gets cooked more in oil and less of water. Thala Kari Varuval or Lamb Head roast is one of the common dish among all the south Indian families (consuming non-vegetarian). Also, I have shared 2 variants of Lamb head curry / Thala Kari kulambu in my earlier posts, also click here to check out the recipe – Lamb Head Curry / Thala Kari Kulambu – 1 and Lamb Head Curry / Thala Kari Kulambu – 2.

CLICK HERE for more Lamb / Mutton / Goat recipes.

Coming to this varuval or roast, I have cooked the lamb head / Thala Kari with few ingredients available in all kitchens, but it tastes delicious. Let me share the recipe…

Lamb head roast, image of lamb head roast, picutre of lamb head roast, thalakari varuval, thalakari varuval image, thalakari varuval picture, aatu thalakari recipe, thalakari recipe, thalakari recipes, lamb head roast, lamb head roast, goat head roast, goat head roast recipe

Lamb Head Roast / Thalakari Varuval


  • Mutton (Lamb) Head – ¼ kg
  • Onions – 3 no’s (medium size)
  • Chilli powder – 1 tsp
  • Cumin seeds – 2 ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Pepper – 1 tsp
  • Ginger – 1 “inch stick – 1 no
  • Garlic – 6 cloves
  • Salt to taste
  • Sesame oil – 2 tbsp

Making of Lamb Head Roast / Thalakari Varuval –


  • Peel and finely chop the onions.
  • Clean the mutton head and roughly chop them into pieces.
  • Crush the ginger, garlic, 2 tsp of cumin seeds, black pepper to a coarse powder.
  • Heat oil in a pressure cooker, add mustard seeds, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn golden brown, add the crushed spice masala (ginger, garlic, cumin and peppercorns).
  • Add the red chilli powder and turmeric powder, cook until the raw smell of the powder goes off.
  • Add the lamb head / thala Kari, salt and cook for 3 mins.
  • Pour ½ cup of water, and pressure-cook for 3 whistles or cover and cook until the meat is cooked.
  • Once the meat is cooked, remove the lid and cook in medium flame until the water evaporates and the oil floats on the top of the varuval.
  • Garnish with coriander leaves.

Serve hot. Goes out well with steamed rice or idly or dosa.

Note: After cooking when you need it to be gravy, you can wait until the oil floats on the top and remove the dish else if you want it to be dry, you can cook until the water evaporates and remove the dish.

Today’s Special


Really today I am damn tired (^o^). From morning, I have been running for market, then cleaning home – this job is yet to finished, few more rooms yet to be done, evening visit by guests and then I got a little time to sit. Again started planning for the dinner. I love to cook, but the problem with me is selecting the menu – What to cook (choosing the main ingredient), How to cook (new recipe or familiar one or innovative recipe). Since being a weekend and whole family at home, started a discussion what to cook and how to cook. But finally as usually everyone skipped out from the question and I started breaking my head and opened the refrigerator to check out what I got in home. When I opened the freezer, I found at the Lamb head lying in a box, so finally decided to cook the lamb head with dosa. As the first step was over, I started hunting for a recipe. Atlast was not satisfied with any of the recipes and I started to do discover my very own recipe, also applied it to the dish and the dish came out very well. I loved to have that curry with dosa, since because of the mouth-watering taste, I had one more dosa than usually I have. So I am about to share the recipe with every one. Had a satisfied dinner, feeling sleepy (-_-)zzz, going to hit my bed.  Click Lamb Head curry/Aatu thala kuzhambu for recipe.



Dosa with Lamb head curry / Aatu thala kuzhambu

Dosa with Lamb head curry / Aatu thala kuzhambu

Mutton Bones Curry


Mutton Bones Curry - Breakfast / Dinner, mutton bones curry for breakfast, mutton bones curry recipe, mages of mutton bones curry, yelumbu kulmabu, elumbu kulambu, tamil food, tamil recipe, tamil recipes, tamil curry, tamil mutton bones curry, tamil mutton elumbu kulambu, kulambu, kulambu recipe

Mutton Bones Curry – Breakfast / Dinner


  • Lamb(Mutton)  Bones  – ¼ Kg
  • Big Onion  – 4 nos
  • Tomato – 2 nos
  • Green chillies – 2 nos
  • Oil – 2 tbsp
  • Ghee – 2 tsp
  • Mustard – ¼ tsp
  • Methi seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – a pinch
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Wheat flour – ½ tbsp


  • Marinate lamb bones with ginger-garlic paste and salt. Leave it for  10 mins.
  • Finely chop onions and tomatoes, Slit g.chillies and then cut them into two pieces.
  • Boil the lamb bones with onions, tomatoes, green chillies, turmeric powder. It should be half-boiled.
  • Heat ghee and oil in a kadai.  Put Mustard, Methi seeds and Cumin seeds. Wait till it splatter.
  • Put Chilli powder, Coriander powder, salt and Wheat flour. Fry till the raw smell goes.
  • Now pour the boiled lamb to it. Add a glass of water.
  • Cover it with a lid. Stir it once for a while.
  • Remove the lid when the lamb is cooked.
  • Wait till the oil separates.
  • Garnish and serve hot.

Serve hot with Idly, Dosa.

This dish goes well with few other spare parts of Lamb like Lamb Head, Lamb Bones and Lamb Leg.