Note: We are going to cook the meat obtained from just 1 goat head – that meat will weigh around 300 to 350 grams – so the masalas are added accordingly.

If we are going to cook meat obtained from 2 or 3 goat heads, then the proportion of masala added should be increased accordingly.

1.   Place a pan on the burner, turn on the flame to high mode. Let pan get a little hot.

2.   Once the pan is warm, turn the flame to LOW mode, then put the below into pan –

• Cinnamon – 1 inch ling piece
• Cardamom – 1
• Clove – 2
• Star anise – small piece (just take half of 1 anise)
• Mace – small piece
• Fennel seeds – 2 pinches
• Cumin – 2 pinches
• Coriander – 1/2 tablespoons
• Stir a little for 15 seconds.

3.    Take these fried spices in a small mixy jar – grind it to a fine powder.

4.    Place a pan on burner, put in the chopped onions (1 onion – cut into small). Pour oil – 3 tablespoons (ground nut oil preferred) and then stir till onions turn little brown in colour.

5.    After onions turn light brown, turn flame to LOW mode. Then add the below –

• Ginger garlic paste – 1 tablespoon
• Coriander leaves – a few
• Green chilli – 1
• Tomato – 1 medium sized (chopped to small pieces)
• Stir for 10 seconds
• Salt – 2 pinches (less than ¼ tablespoon)
• Chilli powder – 1/2 tablespoon
• Turmeric powder – 2 pinches
• Stir for another 30 seconds.

6.    Add the meat (goat head, washed and cleaned) to the pan, stir well.

7.    Pour water – make sure all the meat pieces get immersed in water.

• Close the pan with a lid.
• Keep flame in HIGH mode.
• Wait for water to get to boiling state – we can see steam oozing out of lids.
• Now, turn the flame to low mode.
• Let the meat get cooked in low flame for another 25 minutes.

8.    After 25 minutes, remove the lid, stir a little.

Then add the masala that we prepare in step 3 (obtained from mixy jar). Stir well for 2 minutes. Turn off the flame.

Our dish is ready to be tasted.