Saturday 11 October 2014

Thalakari Kulambu / Lamb Head Curry

Lamb head / Thala curry is one of the most delicious spicy curry; a perfect treat for non - veg lovers.


Lamb head- 1 cleaned and cut into medium sized pieces
Onion - 1( finely chopped)
Tomato- 1(finely chopped)
Ginger garlic paste- 2 tsp
Turmeric powder-1 tsp
Red chilli powder - 1 tsp
Coriander powder- 2 tsp

To grind:

Grated coconut- ½ cup
Fennel seed ( sombu) - ½ tsp
Cumin seeds - ½ tsp
Pepper - 1 tsp
Roasted channa dhal (pottukkadalai) / Cashew nuts --1 tbsp

For seasoning:
Cinnamon -1
Cloves - 3 or 4
Cardamom - 2
Curry leaves - 1 sprig
Fennel seeds - ¼ tsp
Oil - 1 tbsp


Take a pressure cooker and add cleaned meat pieces along with water and turmeric powder.

Heat oil in a kadai, season it with cinnamon, cloves, cardamom, curry leaves and fennel seeds.

Once it crackles, add the finely chopped onions and saute till the colour changes. Now add ginger garlic paste, tomato and salt.

Fry till the tomato melts.  Now add the cooked pieces, all spice powders,  grounded paste with ½ to 1 cup of water.

Allow to boil; once it is done, close the pan with a lid and cook in a low flame for 5 to 10 minutes till oil separates.

Serve hot with steamed rice.

This will be a best accompaniment for Parotta, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).


Adjust the water quantity and spice level to suit your taste.

If you don't want to add coconut paste; just omit that and add only pepper powder along the other spice powders.


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