GOAT HEAD MEAT GRAVY

INGREDIENTS:-

1. Goat head meat                  1 
2. Small onion                        20
3. Tomatoes                            3
4. Turmeric                            1 tsp
5. Chilly powder                    3 tsp
6. Curry masala                     1 tsp
7. Castor oil                           1 tsp
8. Salt                                    2 tsp
9. Water                              5 cups

FOR MASALA POWDER:-

1. Coriander  seeds                1 tbsp
2. Fennel seeds                      1 tbsp
3. Cinnamon                          1"
4. Cloves                                5
5. Roasted gram                     3 tbsp

FOR GRINDING:-

1. Garlic                                 10 
2. Ginger                                2"

FOR SEASONING:-

1. Oil                                      5 tbsp
2. Mustard seeds                    1 tsp
3. Urad dhal                           1 tsp
4. Bengal gram dhal              2 tsp
5. Curry leaves                      handful
6. Coriander leaves               handful

METHOD:-

• Wash the meat for 3 times, discard the small bones.
• Cut onion, tomato, coriander leaves, grind ginger-garlic to a paste. 
• Dry fry the masala ingredients and powder.
• Cook the meat adding 5 cups of water, castor oil, turmeric, salt, for 3 whistles.
• Wait until the pressure settles down. Transfer to another container.
• Heat  2 tbsp of oil in the same pan, add onion and fry for a minute.
• Add ginger-garlic paste and fry, add tomato and fry for a few seconds.
• Add chilly powder, curry masala, and powder masala and fry.
• Add the cooked meat, cook again for 2 whistles.
• Heat oil in a seasoning pan, add mustard seeds and splutter, add urad, Bengal gram dal, and curry leaves, fry and add to the gravy. Garnish with coriander leaves.
• Serve with rice, chapati, and ragi mudde.