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Layne’s Sheep Head curry

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Cut all the fatty parts and discard.. Rinse very well.. Then soak in vinegar and water and leave aside..
1 large sliced onion
3 grated tomatoes
2 tsp tomato paste
1 tsp sugar
Coriander and cumin powder x 2tsp
4 tsp Kashmiri chilli powder
2 tsp mutton korma masala
2 tsp Bombay masala
Extra ginger and garlic paste
Curry leaves
Peas or gadra beans

Braise onions and cinnamon, bayleaves in hot oil
Add ginger and garlic paste, and fry
Add Kashmiri, Bombay, mutton korma and coriander and cumin powder and fry spices, Add tomatoes, paste and sugar and mix
Rinse off sheep head and put in, mix till all spices combined, leave to cook on high
Add a water as needed, cook for about +-2 hrs, depending on lamb or sheep head.
Once almost cooked add potatoes, peas and salt.
Leave to cook completely..then drop the heat and leave to simmer, garnish with fresh dhania..

Prepared, tried and tested by: Layne Ram

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