Hyderabadi Goat Head Curry

Name: Hyderabadi Goat Head Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Goat Head; 1 tsp Salt; 1 tbsp Ginger garlic paste; 1 tbsp Red chilli powder; 1/4 tsp Turmeric powder; 1 tsp Cumin powder roasted; 2 Green Chillies slit; 1/2 tsp Garam Masala; 1/2 tsp Meat Masala (optional); 1 small bunch Coriander Leaves finely chopped; 1 tbsp Oil; 2-3 Onions thinly sliced and fried; 1 "Cinnamon stick; 1/2 tsp Caraway Seeds

ZMA @zesty5

#week2of5
#cookpadindia
A very famous Hyderabadi speciality mostly served on Bakra Eid and remains a popular favourite of everyone from the City. Actually this is made by me more often than on the day of Eid for family Dinners. This is best enjoyed with any Indian Bread and does not go well with Rice. It might not be a great favourite of the Children as it has big bones and less of meat. Adults though love it very much. And to be honest, I too am not a big fan of this dish and eat only the tongue part which is my favourite of all. You can try this for Lunch or Dinner with your loved ones and friends alike. You will definitely love it and enjoy it's awesome flavours and taste. Happy Hyderabadi Cooking Everyone!

Enjoy Hyderabadi Cooking with Zee!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zee!

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Ingredients

25-30 minutes

4 servings

1Goat Head
1 tspSalt
1 tbspGinger garlic paste
1 tbspRed chilli powder
1/4 tspTurmeric powder
1 tspCumin powder roasted
2Green Chillies slit
1/2 tspGaram Masala
1/2 tspMeat Masala (optional)
1small bunch Coriander Leaves finely chopped
1 tbspOil
2-3Onions thinly sliced and fried
1"Cinnamon stick
1/2 tspCaraway Seeds

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Steps

25-30 minutes

1

First of all, the most important thing is to clean the parts of the head very carefully. Rinse under running water thoroughly to remove any grime or dirt. Be careful about that. The bones are really hard and you might end up hurting your hands. Keep that aside.
2

Heat a tablespoon of Oil in a Pressure Cooker. Add Cinnamon stick and the Caraway Seeds. Fry for a few seconds and add the Head parts along with the Ginger-garlic paste and all the other powdered spices along with half a small bunch of Coriander Leaves. Saute for about 5-10 minutes on a low heat and only then close the lid. Do not forget to add some water and pressure cook for 10 whistles or more accordingly.
3

Add water as required and take care not to add glasses of it. Add two or three cups (measuring cup) only. Let the pressure settle down before opening the lid. In the meantime, deep fry sliced Onions and set aside in the freezer for 10 minutes. Spread them on a plate before doing so. After 5-10 minutes, you can easily crush the fried Onions.
4

Add them to the cooked Head parts and mix well. Garnish with Garam Masala and the remaining half of the Coriander Leaves. Adjust Salt and allow it to simmer for 10 more minutes on a medium high heat. The gravy is usually semi thick. So keep the consistency according to that. And if required, add some hot water. Enjoy with Naans, Rumaali Rotis and Parathas.

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ZMA @zesty5

on May 31, 2020 17:25

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.