SHEEP HEAD CURRY

 

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This Indian Recipe Serves 2-4

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Sheep Head Curry also referred to as Skopo or Smiley is a South African delicacy. There are various ways of cooking this meat due to the different cultures in South Africa but I have chosen to prepare this dish the Indian way with lots of spices.

This dish pairs extremely well with Nederburg Double Barrel Reserve.

 

Sheep Head Curry Ingredients:

• 1kg sheep head / skopo (cut & cleaned)
• 2 green chilies
• 1 onion
• 1 tomato
• 2 teaspoons ginger & garlic paste
• 2 potatoes
• 1 star aniseed
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon cardamom (elachie) powder
• 3 tablespoons vegetable oil
• 1 teaspoon garam masala
• ½ teaspoon cumin (jeera) powder
• 1 teaspoon coriander (dhania) powder
• 1 teaspoon cumin (jeera) seeds
• ½ teaspoon fennel (soomph) seeds
• 4 tablespoons chili powder or masala
• 1 tablespoon red chili flakes
• 1 teaspoon turmeric powder
• salt to taste
• 1 sprig curry leaves
• few sprigs thyme
• ½ cup fresh coriander (dhania)
• 1 bottle Nederburg Double Barrel Reserve to pair with this dish
• Boiling water as needed

Method:

1. Bring out the sheep head / skopo. I have purchased mine already cut & cleaned.
2. 
3. Rinse the sheep head & place it into a bowl.
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6. For this recipe, I am not going to be using the tongue & brains (usually packed separately in the tray), however, it can be added if preferred.
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8. 
9. Peel & chop onion.
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11. Rinse & slit the green chilies.
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13. Next, rinse tomatoes, slice into quarters, removing the stems & place into a blender. Blend until fine & liquid like. Alternatively, if you do not have a blender on hand, simple cut the tomatoes into small pieces. I prefer blending it as I find its quicker to cook & allows for more gravy to form.
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15. Peel & rinse the potatoes. Cut potatoes in quarters & place into a bowl.
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17. Cover with water until ready to use. The water prevents the potatoes from oxidizing.
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19. To a pot on medium-high heat, add in the vegetable oil. Once the oil is hot, add in the chopped onion, slit green chilies & sprigs of thyme.
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21. Thereafter, add in the cinnamon stick, star aniseed, bay leaves, cumin (jeera) seeds & fennel (soomph) seeds.
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23. Mix & sauté until the onions are translucent.
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25. Once the onions are translucent, add in turmeric powder, red chili flakes, garam masala, coriander (dhania) powder, cumin (jeera) powder, chili powder or masala, cardamom (elachi) powder & ginger & garlic paste.
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27. Mix well.
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29. Add in the rinsed sheep head.
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31. Add salt to taste.
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33. Mix well until the sheep head is coated in the spices.
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35. Cover with a lid & & allow the meat to seal in the spices for 10 minutes. Make sure to give it a stir now & again as you do not want it to burn – also avoid adding any water.
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37. After 10 minutes, give it a quick stir.
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39. Add in the blended or grated tomatoes, ¼ cup chopped coriander (dhania), curry leaves & pour in a little boiling water.
40. 
41. Mix well.
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43. Cover with a lid & allow to cook for 25-30 minutes.
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45. After 25-30 minutes, the meat should be tender. Give it a stir.
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47. Simply poke the skin of the meat using a knife & if it goes through easily then the meat is cooked.
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49. Next, add in the potatoes making sure to discard the water that it had been resting in.
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51. Pour in some boiling water.
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53. Give it a stir, tucking the potatoes under the gravy.
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55. Cover with a lid & allow the potatoes to cook until soft.
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57. Once the potatoes are soft, give the curry a stir.
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59. Turn off the heat & garnish with fresh dhania (coriander).
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61. Serve this Sheep Head Curry with carrot salad or pickles, rice, bread or rotis.
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63. This Sheep Head Curry pairs perfectly with the Nederburg Double Barrel Reserve.
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66. Nederburg’s exciting new show, I’ll Bring The Wine, which tours country in search of extraordinary interpretations of local dishes – which inspired this recipe. Check out their YouTube Channel, watch the trailer, subscribe & you could WIN a case of Nederburg to drink along with each episode! (November 2021)
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