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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Lamb head meat - 1 kg
- Onions(chopped) - 2 cups
- Green chillies - 6 nos
- Red chilly powder - 2 tbsp
- Cloves(Grambu) - 6 nos
- Cardamom(Elakka) - 6 nos
- Cinnamon(Karugapatta) - 2" stick
- Coriander - 2 tbsp
- Cumin seeds(Jeerakam) - 2 spoon
- garlic - 1 full
- Ginger - 3" piece
- Jaggery(Sharkkara) - 100 gm
- Tamarind(Puli) - 150 -
- Coconut - 1 no
- Curry leaves(A few) -
- Mustard seeds - 1 spoon
- Refined sun flower oil -
Ingredients
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Instructions
- Clean the head meat and drain all water.
- Heat oil in a pan.
- Splutter mustard seeds.
- Add 1 cup onion and curry leaves and fry until brown.
- Add the masala paste to the frying ingredients and fry further.
- Cut the coconut in to 2" slices.
- To this add the head meat, length wise slit green chillies and cook untill oil gets seperated.
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