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Tongue masala is a dish much like brain masala or mutton masala. Made with the tasty offal meat, it’s an acquired taste. Mom’s recipe for this spicy tongue masala made from sheep or goat tongue is one of my favorites.
If you love offal like we do, you’ll love eating chicken heart masala, chicken heart stir fry, gizzard fry, tongue moilee, beef tongue roast, ox tongue stir fry, giblet stuffing and more. Among those many dishes, the masala curry made from goat or sheep tongue is one of our favorites. Here’s how to make it.
Sheep or Goat Tongue Masala
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Ingredients
- 3 Sheep Tongues approx 300 to 400 gms
- 3 Tbsp Ghee (Indian clarified butter)
- 3 Tomatoes
- 1 teaspoons Garam Masala
- 0.5 teaspoons Pepper Powder
- 0.5 teaspoons Red Chilli Powder
- 1 teaspoons Salt
- 200 ml Water
Instructions
- Wash and boil the sheep or goat tongues for 30 minutes.
- Cut the tongue into 1-cm cubes.
- Add ghee to a pot and brown the tongue cubes.
- Add the spices and allow to cook for 3 minutes.
- Roughly chop the tomato in cubes and add to the pot along with water and cook for another 20 minutes.
- Serve with plain rice or chitaps.
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Video
Notes
- You can replace the sheep or goat tongues with beef tongue.
- We buy preskinned tongue, but if you buy it with skin, it will come off earlier after boiling it for 30 minutes.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
You might also like:
How to Make Masala Curry of Sheep Tongue or Goat Tongue
It’s really easy to make a tongue masala gravy. Simply boil the tongue and dice it. You can do this with or without the bone. We prefer buying skinned tongue so we don’t have to spend ages cleaning it.
Boil the oil or ghee in a pot, brown the tongue like you’d do for a duck moile curry, then add the spices and allow it to cook. Lastly, add the chopped tomato and cook for while. Serve hot with chitaps or rice or pav.
Other Recipes You Might Like
- Fried fish eggs
- Pork yellow vindaloo called ukra
- Chicken in mustard sauce
- Beetroot puris
- Corned beef spread like Costas
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!
yummy