Step-by-Step Instructions

1. 1.Clean the Mutton Head

   Place the mutton head pieces in a large pot. Add 1 teaspoon of turmeric powder and 1 teaspoon of salt. Mix well with your hands, ensuring all pieces are coated. Then, wash the mutton head thoroughly under running water to remove impurities and any strong odor. Repeat the washing process until the water runs clear.

2. 2.Prepare for Tempering

   Place a pressure cooker on the stove and turn on the heat. Add 4 tablespoons of cooking oil. Once the oil is hot, add 0.5 teaspoon of mustard seeds, 3 bay leaves, 1 inch piece of cinnamon stick, and 3 cloves. Sauté for about 30 seconds until fragrant.

3. 3.Sauté Aromatics

   Add 2 medium chopped onions to the pressure cooker. Sauté until they turn light brownish, stirring occasionally. Then, add 5 slit green chilies and 0.5 teaspoon of salt. Mix well and cook for 1 minute. Next, add 2 medium chopped tomatoes and cook until they soften.

4. 4.Add Ginger-Garlic Paste and Mutton

   Add 1 tablespoon of ginger-garlic paste to the sautéed vegetables and cook for 2 minutes until the raw smell disappears. Then, add the thoroughly cleaned mutton head pieces to the cooker. Mix well, ensuring the mutton is coated with the masala.

5. 5.Add Spices and Pressure Cook

   Add 1/4 cup of chopped coriander leaves, 2 tablespoons of red chili powder, and 1 tablespoon of coriander powder. Mix all ingredients thoroughly. Pour in 1.5 cups of water and add 1 teaspoon of garam masala. Stir well. Close the pressure cooker lid and cook for 10 whistles on medium-high heat to tenderize the mutton.

6. 6.Final Touches

   Once the pressure is released from the cooker, open the lid. Transfer the cooked mutton head curry to a separate pan. Add 0.5 cup of tamarind pulp to the curry and mix well. Simmer for 5-7 minutes to allow the flavors to meld. Garnish with the remaining 1/4 cup of fresh coriander leaves. Stir gently and serve hot.