Indian Lamb Brain Curry

local_grocery_store Ingredients

• 4 lamb brains, cleaned and boiled (approx. 500g)
• 1 onion, finely chopped (approx. 100g)
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped (approx. 200g)
• 2 green chili, slit (or to taste)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (or to taste)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• to taste salt
• 2 tbsp oil
• 1 cup water (or as needed)
• for garnish fresh cilantro

restaurant_menu Method

1. 1.Boil the lamb brains in salted water until cooked through, about 10-15 minutes. Drain and set aside.
2. 2.In a pan, heat oil and add onions, garlic, and ginger. Saute until the onions turn translucent.
3. 3.Add the chopped tomatoes and green chili. Cook until the tomatoes are soft and mushy.
4. 4.Add turmeric, red chili powder, coriander powder, cumin powder, and garam masala powder. Mix well and cook for a few minutes.
5. 5.Add the boiled lamb brains and mix well. Add water as needed to adjust the consistency of the curry.
6. 6.Simmer for 10-15 minutes, stirring occasionally, until the curry thickens and the lamb brains are well coated with the sauce.
7. 7.Garnish with fresh cilantro and serve hot with steamed basmati rice.

lightbulb_outline Tips

• chevron_rightWhen boiling the lamb brains, add a pinch of turmeric and salt to the water for added flavor.
• chevron_rightAdjust the spiciness of the curry by adding more or less red chili powder and green chili.
• chevron_rightFor a creamier curry, add a splash of heavy cream or coconut milk at the end.