Recipe : Thalai Kari Gravy | Mutton Goat Head Gravy | Pressure Cook Method Prep Time: 10 minutes Cook time: 40 minutes Recipe Cuisine: South Indian Recipe Category: Gravy Serves: 3 to 4 persons

Ingredients :

Thalai Kari | Goat Head - 350 gm (boneless, 1" size) Coconut - 2 tbsp (chopped) Fennel Seeds - 1 tsp Cinnamon Stick - 2" long Cloves - 3 no Shallots - 1/2 cup (chopped) Curry Leaves - 2 stk Red Chili Powder - 1 and 1/2 tsp Cumin Seeds Powder - 1 tsp Pepper Powder - 1/2 tsp Turmeric Powder - 1/4 tsp Coriander Leaves - 2 tbsp (chopped) Sesame | Gingelly Oil - 3 tbsp Salt To Taste.

Method :

Steps To Make The Thalai Kari Gravy | Goat Head Gravy : First grind the coconut and fennel seeds into fine paste with required water and keep aside. (Image 1 and 2)

To make the gravy or curry, heat the oil in a pressure cooker pan and roast the cinnamon stick and cloves. (Image 3) Add in the shallots and curry, saute till the shallots turns slightly golden colour. (Image 4) Add in the thalai kari (goat head meat) and saute till the meat colour changed. (Image 5) Add in the red chili powder, cumin seeds powder, pepper powder, turmeric powder and required salt, stir for an minute. (Image 6)

Now add in the ground coconut-fennel seeds paste and mix well. (Image 7) Add a cup of water, mix and bring to boil. (Image 8) Then pressure cook for an whistle and twenty minutes over simmer. When all the steam has released, open the pan, add in the coriander leaves, mix well and ready to serve. (Image 9 and 10)

Serving Suggestion: Serve hot with white rice and simple mutton curry. Page: Collection of Mutton | Goat Meat Recipes.

By Kalais