Thalai Kari Kuzhambu

Method

1. 1

   Prepare goat head meat: Clean goat head meat pieces thoroughly. Blanch in boiling water 5 minutes. Drain and rinse well.

2. 2

   Pressure cook long: Add cleaned head meat to pressure cooker with 4 cups water, 1 tbsp ginger-garlic paste, 1 tsp turmeric, 2 broken dried red chillies and salt. Cook for 12-15 whistles until very tender and gelatinous.

3. 3

   Strain stock: Separate meat from the rich stock. Shred soft meat off small bones. Keep stock separately.

4. 4

   Make masala base: Heat 3 tbsp sesame oil. Add 2 finely chopped onions and fry 12 minutes until deep golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 4 chopped tomatoes. Cook 10 minutes until oil separates.

6. 6

   Add spice powders: Add 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp cumin powder and half tsp turmeric. Fry 3 minutes.

7. 7

   Add meat and stock: Add the shredded head meat and pour in the rich gelatinous stock. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 15-20 minutes until the kuzhambu is thick and deeply flavoured.

9. 9

   Add garam masala: Add 1.5 tsp garam masala and a splash of sesame oil.

10. 10

    Serve: Adjust salt. Thalai kari kuzhambu is intensely rich. Garnish with fresh coriander. Serve with steamed rice or parotta.