Talakaya Mamsam Kura - Goat Head Meat Curry

Most people not familiar with delicacies prepared with goat head meat. As I mentioned earlier in the recipe "Goat head meat stew",  it's a very popular meat in Southern and Eastern parts of India.
The demand for goat head meat is so high in South India that people have to book their order well in advance with the butcher. The goat head normally roasted either over charcoal or open fire and then cut into pieces by the butcher before selling it to customers. Majority part of the goat head meat consists thin and fragile bones which add immense taste to the recipe. Here's an easy, tasty and juicy "Goat Head Meat Curry" recipe from Hema's Kitchen. 

Ingredients

Goat head meat : 250 gm
Onion : 3 (large sized, 2 cut into pieces and 1 for paste)
Tomato : 2 (Cut into small pieces)
Green chillies : 3 (Chopped)
Ginger : 1 inch piece
Garlic : 6 cloves
Turmeric powder : 1 tea spoon
Red chilly powder : 1 tea spoon
Currry masala powder : 2 tea spoons
Garam Masala powder : 1 tea spoon
Salt to taste
Oil : 1 table spoon

Method

Wash the goat head meat, add 1 tea spoon turmeric powder, 1 tea spoon red chilly powder, 1 tea spoon salt and pressure cook for 10 minutes.
Grind 1 onion, ginger piece and garlic cloves into smooth paste.
Heat oil in a wok/karahi, add chopped onions and green chillies, fry on medium flame for 2 minutes.
Add ground onion, ginger, garlic paste and fry on medium flame for 2 more minutes
Add curry masala powder, salt as per taste and fry on low flame for 2 minutes.
Add chopped tomatoes and fry on medium flame for 2 minutes.
Add garam masala powder and fry for one more minute.
Add the pressure cooked head meat and mix well.
Add the remaining meat stock and cook on medium flame until the gravy thickens.

Serve hot with rice or roti.