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–+ servings

Lamb Head Meat With Raw Tamarind

Tala maamsam Chintakaya pulusu
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Andhra
Servings 6 people

Ingredients
  

  • 1 kg Lamb head meat
  • 3 nos Onion large
  • 2" piece Ginger
  • 15 nos Garlic pods
  • 1 tbsp Cumin powder Jeerakam
  • 1 tbsp Coriander powder
  • 1 kg Raw Tamarind Unripe
  • 8 nos Cloves Grambu
  • 6 nos Cardamom Elakka
  • 3" piece Cinnamon Karugapatta
  • Salt As reqd
  • 150 ml Oil
  • 2 tbsp Red chilly powder
  • 10 nos Green chillies slit lengthwise

Instructions
 

  • Chop onions & ginger and place them in grinder jar along with garlic, cinnamon, cardamom and cloves and grind to a smooth paste.
  • Take 1 1/2 ltrs of water in a vessal and add green raw tamarind and boil untill the tamarind is well cooked and smooth.
  • Exract the tamarind juice with the same water in which it is boiled.
  • Discard the fibers and other waste particles by filteration.
  • Heat oil in a nonstick pressure pan.
  • Add the ground paste and keep strring.
  • When it turns brown, add lamb head meat and fry untill the oil separates from the ingredients.
  • Add red chilly powder and fry further.
  • Add green tamarind juice mix well.
  • Add adequate salt and green chillies.
  • Place the pressure pan lid and cook upto 3 whistles.
  • Remove the lid and cook further until the meat is cooked.
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