Talakaya Kura
A slow-cooked goat head curry, long-simmered with spices until the meat falls off the bone; once a common festive dish, now made mainly by families who still keep the tradition.
- Prep
- 40 min
- Cook
- 120 min
- Total
- 160 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Large heavy pot
- •Pressure cooker
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 25 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 30 g
- calories
- 380 kcal
Instructions
- 1
Scrub the goat head pieces well. Rinse them thoroughly in several changes of clean water.
- 2
Heat oil in a large heavy pot. Fry the whole garam masala (mixed whole spices) until fragrant.
- 3
Add the sliced onions. Fry them until they turn deep golden brown.
- 4
Add the ginger-garlic paste and fry until the raw smell disappears. Stir in the chopped tomatoes until soft.
- 5
Stir in the turmeric, red chilli powder, coriander powder and salt. Cook briefly.
- 6
Add the goat head pieces. Fry on high heat for 10 minutes to seal in the flavour.
- 7
Cover the meat with water and bring to a boil. Pressure cook for 8-10 whistles, or simmer covered for 2 hours until tender.
- 8
Uncover and simmer until the gravy becomes thick. Finish by stirring in the curry leaves.
Chef's tips
Ask an experienced butcher to clean and cut the goat head for you. Slow cooking for a long time is essential to soften the tough meat and cartilage.
Ingredient substitutions
- goat head → goat trotters or bone-in mutton shoulder (different but related dish)
Storage
Refrigerate for up to 2 days; flavour improves the next day.
Reheating
Reheat thoroughly on the stovetop with a splash of water.
Common mistakes to avoid
- •Undercooking the dish, which leaves the meat and cartilage tough and chewy rather than tender.
Serving suggestions
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