Irene's Sheep Head Curry

I used lamb heads as it cooks much quicker
Fry 1 onion in very little oil with a teaspoon each of jeera & soomph seeds,
1 star anise and
2 bay leaves.
Add 1 tsp tumeric,
2 tsp dhania jeera powder,
2 tsp ginger and garlic paste,
3 tbs mother in law masala,
1 tbs kashmiri chilli powder and braise for +- 5 mins.
Add 2 lamb heads (properly cleaned, cut and washed),
curry leaves and salt to taste,
mix well with spices and cook on high for a +- 5mins and then lower heat to medium and cook until half done (+-1/2 hour).
Add 1 tomato (finely chopped) and 1 cup gadra beans which has been boiled for 15 mins. Cook until meat is soft (+- 30 mins).
Sprinkle with a tsp garam masala. Bon appetite!
Prepared, tried and tested by: Irene Dasari‎