Sheep Head Curry

Bring out the sheep head / skopo. I have purchased mine already cut & cleaned.

Rinse the sheep head & place it into a bowl.

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.

Peel & chop onion.

Rinse & slit the green chilies.

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.

Peel & rinse the potatoes. Cut potatoes in quarters & place into a bowl.

Cover with water until ready to use. The water prevents the potatoes from oxidizing.

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.

Thereafter, add in the cinnamon stick, star aniseed, bay leaves, cumin (jeera) seeds & fennel (soomph) seeds.

Mix & sauté until the onions are translucent.

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.

Mix well.

Add in the rinsed sheep head.

Add salt to taste.

Mix well until the sheep head is coated in the spices.

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.

After 10 minutes, give it a quick stir.

Add in the blended or grated tomatoes, ¼ cup chopped coriander (dhania), curry leaves & pour in a little boiling water.

Mix well.

Cover with a lid & allow to cook for 25-30 minutes.

After 25-30 minutes, the meat should be tender. Give it a stir.

Simply poke the skin of the meat using a knife & if it goes through easily then the meat is cooked.

Next, add in the potatoes making sure to discard the water that it had been resting in.

Pour in some boiling water.

Give it a stir, tucking the potatoes under the gravy.

Cover with a lid & allow the potatoes to cook until soft.

Once the potatoes are soft, give the curry a stir.

Turn off the heat & garnish with fresh dhania (coriander).

Serve this Sheep Head Curry with carrot salad or pickles, rice, bread or rotis.

This Sheep Head Curry pairs perfectly with the Nederburg Double Barrel Reserve.

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)