INGREDIENTS:
1 Sheep Head
4 Large Onions Chopped
6 Cloves Garlic Finely Sliced
1 Tablespoon Turmeric
2 Tsp. Black Pepper
2 Tsp. Salt
1 Tablespoon Cinnamon
1/4 Cup Oil
INSTRUCTIONS:
Start by washing the sheep head under cold water and patting it dry with paper towels. Use a small torch to burn the sheep head all over until golden brown. If the head still has hair on it you are going to want to singe all the hair. Wash the head again under cold water using your hand to gently rub away any charred pieces.
In a large pot add the oil and bring to high heat. Add the onions and turmeric. Fry until the onions are translucent. Add the garlic and continue frying for 1 minute. Add salt and black pepper to the onions and give it a quick stir. Place the sheep head in the middle of the pot and add enough boiling water to cover the head by two thirds. Just the top of the head should be sticking out of the water. Cover and boil on medium heat for 5-6 hours until the meat is very tender. Make sure to check the head every hour to make sure there is still enough water in the pot and make sure it doesn't burn.
When the head is done cooking remove it from the pot and place it on a plate. Skim some of the fat off the top of the remaining liquid and put it in a frying pan. Add the cinnamon and fry on high heat until any water has evaporated. Pour this over the head.
Strain the onions from the remaining broth. Serve with flatbread, assorted herbs, and chunks of raw onions. We also recommend having a hammer or ax to break the skull of the sheep open!
