Ingredients:

  • Lamb brains 6, each 100 gm
  • Black pepper powder 2.5 gm/ 1/2 tsp
  • Chilli powder 5 gm/1 tsp
  • Cooking oil 90 ml/6 tbs
  • Coriander leaves, chopped 5 gm/1 tbs
  • Coriander powder 10 gm/2 tsp
  • Fenugreek (kasoori methi)
  • leaves, dry, rubbed 2.5 gm/ 1/2 tsp
  • Fenugreek (methi) seeds 2.5 gm 1/2 tsp
  • Garam masala 2.5 gm/ 1/2 tsp
  • Garlic paste 10 gm/2 tsp
  • Ginger juliennes 5 gm/1 tsp
  • Ginger paste 10 gm/2 tsp
  • Lemon juice 60 ml/ 4 tbs
  • Onion paste 105 gm/7 tbs
  • Salt to taste
  • Turmeric (haldi) powder 10 gm/2 tsp
  • Yogurt 120 gm/ 1/2 cup

Preparation:

  1. Immerse the brains in water with half the turmeric, 3 tablespoons lemon juice and half of the ginger and garlic pastes and salt. Bring to boil.
  2. Simmer for 10 minutes then remove brains carefully. Whisk yogurt with the remaining turmeric, ginger and garlic pastes, chilli powder and onion paste. Heat oil in a kadhai and crackle the fenugreek seeds.
  3. Add coriander powder and the yogurt mixture and stir-fry until oil surfaces. Add the brains and half cup water. Cover and cook for 4-5 minutes.
  4. Add garam masala, black pepper and fenugreek leaves. Cook on low heat for 2 minutes.

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