Ingredients:
• Kaleeng (lamb head skin): 1 kg
• Garlic: 3 tablespoon
• Black cardmon: 2
• Clove: 2
• Green cardmon: 2
• Coriqnder powder: 1 tablespoon
• Cinnimon stick: 1
• Whole fennel seeds: 1 tablespoon
• Cumin seeds: half teaspoon
• Turmeric powder: 2 teaspoon
• Red chili powder: 1.5 teaspoon
• Salt as per taste
• Oil: 3 tablespoon
• Onion: 1 large size
• Water: 1.5 liter
Cooking method
First of all clean head skin (Kaleeng) thoroughly with warm water to remove any residue left behind. (Full process cleaning already shown on YouTube channel @Kashmiri Zaika.)
After cleaning it, add water in pressure cooker. Add garlic, black cardmon, green cardmon, clove, coriander powder, Cinnemon slick, fennel, turmeric powder, salt and red chili powder to it.
Let it boil and at this stage add Kaleeng to it and let it boil like this for 5 minutes without lid. Now close the lid cook it for 5 to 6 whistles on high flame.
Now turn the flame off and let all pressure to release. In a separate pan, add oil and fry one large onion until it turns dark brown in color. Take fried onions out and grind them to make a consistent paste and keep it aside.
Separate the Kaleeng from the broth and discard the residual spices. Now put the Kaleeng back into this broth and add the fried onion paste and oil into it.
Let it boil for 5 minutes on high flame. Now turn off the flame and cover it with lid for 5 minutes and Kaleeng is ready. Serve hot and enjoy this dish with your family and friends.
