Lamb Head Meat With Raw Tamarind Tala maamsam Chintakaya pulusu 1 kg Lamb head meat3 nos Onion (large)2" piece Ginger15 nos Garlic pods1 tbsp Cumin powder (Jeerakam)1 tbsp Coriander powder1 kg Raw Tamarind (Unripe)8 nos Cloves (Grambu)6 nos Cardamom (Elakka)3" piece Cinnamon (Karugapatta)Salt (As reqd)150 ml Oil2 tbsp Red chilly powder10 nos Green chillies (slit lengthwise) 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. Andhra
Great taste. Never tried before. A bit difficult but worth trying.
A very very good recipe. All liked it.
v v tasty and delicious