Spiced Goat Head Cutlets

Name: Spiced Goat Head Cutlets
Ingredients: 1 whole Goat head (cleaned and skinned) (Ensure it is skinned and cut into pieces (fadya) to remove hair easily.); 1/2 pound Onions (Originally '0.5 seer'. Approx 2 medium onions.); 1 tablespoon Ginger (peeled) (Originally '0.5 tola'. Approx 6g or a 1-inch piece.); 1 teaspoon Turmeric powder (Heaping teaspoon.); 1 teaspoon Black pepper powder (Heaping teaspoon.); 2 whole Green chilies (large) (Adjust to taste.); 8 leaves Mint leaves (Fresh.); 1 inch Cinnamon stick; 4 whole Eggs (Divided use (1 for binding, 3 for coating).); 4 tablespoons Ghee (For frying. Quantity estimated.); 1 tablespoon Salt (Divided use (for boiling and seasoning).); 1 cup Breadcrumbs (Originally 'bread cream'. Quantity estimated for coating.); 2 cups Water (For boiling the meat. Quantity estimated.)

This traditional Parsi dish transforms tender goat head meat into savory, crispy cutlets spiced with aromatic ginger, turmeric, and fresh mint. The meat is slow-cooked until succulent, then deboned, seasoned with a rich masala paste, and pan-fried to golden perfection. Served with a squeeze of lime or fresh chutney, these cutlets offer a unique texture and deep, savory flavor profile that highlights historical nose-to-tail cooking.

Ingredients

1 whole Goat head (cleaned and skinned) (Ensure it is skinned and cut into pieces (fadya) to remove hair easily.)
1/2 pound Onions (Originally '0.5 seer'. Approx 2 medium onions.)
1 tablespoon Ginger (peeled) (Originally '0.5 tola'. Approx 6g or a 1-inch piece.)
1 teaspoon Turmeric powder (Heaping teaspoon.)
1 teaspoon Black pepper powder (Heaping teaspoon.)
2 whole Green chilies (large) (Adjust to taste.)
8 leaves Mint leaves (Fresh.)
1 inch Cinnamon stick
4 whole Eggs (Divided use (1 for binding, 3 for coating).)
4 tablespoons Ghee (For frying. Quantity estimated.)
1 tablespoon Salt (Divided use (for boiling and seasoning).)
1 cup Breadcrumbs (Originally 'bread cream'. Quantity estimated for coating.)
2 cups Water (For boiling the meat. Quantity estimated.)

Instructions

1Take the prepared skinned pieces of the goat head. Soak them in cold water and wash repeatedly and thoroughly to ensure all fine hairs and impurities are completely removed.
2Place the cleaned meat pieces in a pot with a little water and a pinch of salt. Cover the pot with a lid that can hold water on top (or simply cover tightly). Cook over a slow fire. If using a concave lid with water, replenish the water inside the pot if it dries out. Simmer until the meat is completely tender and all the liquid inside has evaporated.
3Once the meat is cooked and cooled, remove all meat from the bones. Discard the bones. Cut the meat into flat, cutlet-like slices or pieces.
4Peel the onions. Grind the onions together with the ginger, turmeric, black pepper, green chilies, mint leaves, and cinnamon stick into a fine paste.
5Mix the ground masala paste with 1 egg and a flat spoonful of salt. Apply this mixture over the meat slices. Coat each cutlet thoroughly with breadcrumbs on both sides.
6Beat the remaining eggs in a bowl. Heat ghee in a frying pan. Dip each breaded cutlet into the beaten egg wash, then fry in the hot ghee until golden brown and crisp on both sides.