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PrintMASALA BRAIN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Blanch the brain with ½ teaspoon turmeric powder, cinnamon stick and sufficient salt in boiling water for couple of minutes.
- Remove the impurities and set aside.
The Curry:
- Heat oil in a pan and add green chilies and cumin seeds and sauté well.
- Add onions and sauté on medium flame, till they become translucent.
- Add ginger-garlic paste and stir for 3 minutes.
- Add the spice powders and little water and mix well. Scrape the deposits from the bottom of the pan and stir until oil rises to the surface.
- Add chopped tomatoes and sufficient salt and cook until tomatoes become pulpy.
- Add the partially cooked brain and gently scramble them like eggs. Mix well until it coats well with masala. Reduce flame and cover and cook for 10 minutes.
- When the brains are soft and fluffy, uncover the pan and stir well.
- Add lime juice and butter and mix well.
- Remove from heat and garnish with coriander leaves.
- Serve hot with rotis or naan.
INGREDIENTS
- 500 grams Lamb brain
- Salt to taste
For the Curry Base:
- ¼ inch Cinnamon stick
- ½ teaspoon cumin seeds
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon Garam masala powder
- 1 tablespoon ginger-garlic paste
- 2 green chilies
- 1 onion, finely chopped
- 2 tomatoes, chopped fine
- 3 tablespoon fresh coriander leaves, finely chopped
- 2 tablespoons lime juice
- A knob of butter
- 3 teaspoons IDHAYAM Sesame oil
- Salt to taste
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