3 lamb brains
1 small onion chopped
1 tomato chopped
1 big green chilli julienne
Some water (to boil Brains)
2 tbspns ghee*/ ¼ cup olive oil
Some ginger Julienne
Salt to taste
4 red chilli pods
Few cumin seeds
1 cardamom pod
½ tspn dry coriander
2 dried curry leaves
¼ tspn Fenugreek seeds
-Assemble all the spices in coffee/ spice blender and make Fine powder.
-Heat ½ oil or any lard and Fry onions. Add salt and when they are slightly brown, add tomatoes and masala powder.
-Boil brains in hot water and drain the water. Keep them aside.
-Do not add much water, try to cook tomatoes on very low heat. When the tomatoes lose their stiffness add boiled brains in it.
-Mix well and break them into pieces with the stirring spoon.
-Cook well. Add rest of the ghee and stir well on high heat.
-When it gives a cooked look (maybe after 10 minutes), dish t out and serve hot with chapattis.