Bheja Fry- Lamb Brain Curry
"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."
Ingredients
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 by Step Method
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
No special items needed.