Thalai Kari Kuzhambu

Ingredients

• - 500g goat head curry
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare goat head meat: Clean goat head meat pieces thoroughly. Blanch in boiling water 5 minutes. Drain and rinse well.
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. Strain stock: Separate meat from the rich stock. Shred soft meat off small bones. Keep stock separately.
4. Make masala base: Heat 3 tbsp sesame oil. Add 2 finely chopped onions and fry 12 minutes until deep golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 4 chopped tomatoes. Cook 10 minutes until oil separates.
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. Add meat and stock: Add the shredded head meat and pour in the rich gelatinous stock. Bring to a boil.
8. Simmer: Cook on medium heat 15-20 minutes until the kuzhambu is thick and deeply flavoured.
9. Add garam masala: Add 1.5 tsp garam masala and a splash of sesame oil.
10. Serve: Adjust salt. Thalai kari kuzhambu is intensely rich. Garnish with fresh coriander. Serve with steamed rice or parotta.