Bheja Fry- Lamb Brain Curry

6
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #33070

August 02, 2019



"I was on a search for a Southern American recipe, but the ones that I really thought would be good to post didn't have precise directions. Since I have never made this or even seen this made, I had to scrap that idea. So here is one from another continent."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (128.8 g)
  • Calories 315.9
  • Total Fat - 26.2 g
  • Saturated Fat - 10 g
  • Cholesterol - 67.3 mg
  • Sodium - 476.6 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.2 g
  • Protein - 15.6 g
  • Calcium - 34.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step 1

It is sometimes possible to find brains already packaged. If so, you will not have to worry about the next step.

Step 2

To get the brains ready, place them in warm water and clean off any of the membranes.

Step 3

If needed, soak them in warm water before cooking with some turmeric and some salt.

Step 4

To cook them, place the oil in a skillet on medium high. Let the oil heat up.

Step 5

Put in the chopped onion and the chilies. Let the chilies soften some and the onions start to get translucent.

Step 6

Next, place the washed lamb brains in the skillet. Add the salt, turmeric, red chili, cardamoms, cloves, ginger, garlic paste, and black pepper. Stir.

Step 7

Half cup of water may be added if needed, with the lid closed to continue cooking until all is finished.

Step 8

Garnish with cilantro.

Step 9

This can be served on top of naan bread if desired.

Tips & Variations


No special items needed.

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