Spicy Lamb Brain Curry

local_grocery_store Ingredients

• 4 lamb brains, boiled and peeled
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tomatoes, finely chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 cup coconut milk
• 2 tbsp vegetable oil

restaurant_menu Method

1. 1.In a large skillet, heat the vegetable oil over medium-high heat. Add the onions and cook until softened and lightly browned, about 5 minutes.
2. 2.Add the garlic and ginger and cook for another minute, until fragrant.
3. 3.Add the tomatoes and cook until they start to break down, about 5 minutes.
4. 4.Add the cumin, coriander, turmeric, and garam masala, and cook for another minute, until fragrant.
5. 5.Add the lamb brains and stir to coat in the curry sauce. Pour in the coconut milk and bring to a simmer.
6. 6.Reduce the heat to low and cover the skillet. Cook for 30 minutes, stirring occasionally, until the lamb brains are tender and the sauce has thickened.
7. 7.Serve hot with fluffy basmati rice and warm naan bread.

lightbulb_outline Tips

• chevron_rightIf you can't find lamb brains, you can substitute with chicken or beef brains, or even tofu for a vegetarian option.
• chevron_rightAdjust the spice level to your liking by adding more or less chili powder or cayenne pepper.