Goat Head Curry Recipe – Authentic Indian Pressure Cooker Method

Last Updated on 1 month by Neha Deshmukh

Goat Head Curry Recipe – Authentic Indian Pressure Cooker Method

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a traditional Goat Head Curry. It might sound a little unusual, but trust me, it’s incredibly flavorful and a real comfort food. I remember my grandmother making this for special occasions, and the aroma would fill the entire house. It’s a dish that truly embodies the spirit of Indian home cooking. Let’s get started!

Why You’ll Love This Recipe

This Goat Head Curry isn’t just about the unique cut of meat; it’s about the rich, deeply satisfying flavor. The goat head has a wonderful mix of textures and a surprisingly delicate taste. Plus, cooking it in a pressure cooker makes it wonderfully tender and quick – perfect for a weeknight meal or a festive gathering. You’ll love how easily the flavors come together, and the resulting curry is something truly special.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 goat head (approximately 1-1.5 kg)
• 1 garlic bulb
• 1 small piece of ginger (about 50g)
• 1 large onion
• 6 shallots
• 2 tbsp black pepper powder (around 15g)
• 1/2 tsp turmeric powder (about 2.5g)
• Salt to taste
• Curry leaves for garnish

Ingredient Notes

Let’s talk ingredients! Using a goat head is, of course, the star here. It’s a traditional ingredient in many parts of India, particularly in South Indian cuisine, and is considered a delicacy. The cheeks and tongue are especially prized for their tenderness.

Shallots add a subtle sweetness that’s a little different from regular onions. If you can’t find shallots, you can substitute with a small red onion, but the flavour won’t be quite the same.

Now, about that black pepper powder! It adds a lovely warmth and depth. Don’t be shy with it – it really makes the curry sing. But, adjust to your preference, of course. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make sure your goat head is thoroughly cleaned. This is important!
2. In a pressure cooker, combine the cleaned goat head, minced garlic (from the whole bulb!), pounded ginger, chopped onion, shallots, black pepper powder, turmeric powder, and salt. Don’t skimp on the aromatics – they’re key to a flavorful curry.
3. Give everything a good mix, ensuring the spices coat the goat head evenly.
4. Now, cook on high heat until the pressure cooker reaches the first whistle.
5. Once you hear the whistle, reduce the heat to low and simmer for about 10 minutes. This will ensure the goat head is beautifully tender.
6. Turn off the heat and allow the pressure to release naturally. Never force the pressure release – it’s not safe!
7. Once the pressure has fully released, carefully open the cooker. Garnish generously with fresh curry leaves.
8. Serve hot with steaming rice or warm chapati. Enjoy!

Expert Tips

• Cleaning the Goat Head: A good scrub with warm water and a little vinegar helps remove any impurities.
• Tenderizing the Meat: The pressure cooker is your best friend here! It breaks down the tough tissues and makes the goat head incredibly tender.
• Spice Level: Feel free to adjust the amount of black pepper powder to suit your taste.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Regional Variations: In South India, you might find this curry made with coconut milk for extra richness. North Indian versions often include tomatoes and a blend of garam masala.
• Spice Level: For a milder curry, reduce the black pepper powder to 1 tbsp. For a spicier kick, add a pinch of chili powder or a few green chilies. My friend, Priya, loves to add a dash of Kashmiri chili powder for colour and mild heat.
• Pressure Cooker vs. Traditional Pot Cooking: If you don’t have a pressure cooker, you can cook this in a heavy-bottomed pot, but it will take much longer – around 2-3 hours on low heat.
• Festival Adaptations: This curry is often made during special occasions like Eid or Bakrid. Some families also make it for housewarming ceremonies.

Serving Suggestions

This Goat Head Curry is best served hot with:

• Steaming white rice
• Warm chapati or roti
• A side of raita (yogurt dip) to cool things down
• A simple onion and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Is goat head curry a traditional dish?

Absolutely! It’s a traditional dish in many parts of India, particularly in South India, and has been enjoyed for generations.

What cut of goat can I substitute if I can’t find a head?

You can use goat shoulder or leg, but the cooking time will need to be adjusted. It won’t have the same texture, but it will still be delicious.

How can I adjust the spice level?

Simply adjust the amount of black pepper powder. You can also add chili powder or green chilies for extra heat.

What is the best way to clean a goat head?

Scrub it thoroughly with warm water and a little vinegar. Make sure to remove any hair or debris.

Can this be made in a slow cooker?

Yes, you can! Cook on low for 6-8 hours, or on high for 3-4 hours.