Sheep's Brain Masala

Recipe (Serves 2-3 people)

• 2 sheep's brain cleaned and washed thoroughly
• 2 medium sized onions chopped coarsely
• 1 large tomato chopped fine
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of coriander powder
• ½ teaspoon of red kashmiri red chilly powder
• ½ teaspoon of meat masala
• ¼ teaspoon of black pepper powder
• ¼ teaspoon of turmeric powder
• 3 tablespoons of cooking oil
• 2 tablespoons of curd
• 2 tablespoons of chopped coriander leaves
• Salt as per taste

Method

• Take 2 cups of water, add a little turmeric powder and salt and put the washed & cleaned brains to the water. Boil the water till the brains are cooked and the water is almost absorbed completely. Once cooked remove the brains from the liquid and keep it aside
• In a pan, add the oil and when the oil is hot add the ginger garlic paste. Saute for 2-3 minutes.
• Add the onions and saute till they turn slightly brown (do it on low heat and this will take a while)
• Add the turmeric powder, coriander powder, red chilly powder, meat masala and the black pepper powder. Add a couple of spoons of water to prevent the masala from burning. Cook on low fire for 2-3 minutes.
• Add the chopped tomato and cook till the oil separates from the masala.
• Add the curd and mix well. Saute for a couple of more minutes.
• Add salt as per taste.
• Add the cooked brains and break them into small pieces. Toss them gently around.
• Sprinkle the chopped coriander leaves. Cover and cook on sim for about 5 minutes.
• Remove from the fire, garnish with coriander leaves and serve hot.

This goes well with roti/chappati or naans.

Tips

• The brain of the sheep is covered with a thin transparent layer. Remove this layer carefully. Once done, wash it tharoughly and you are done with the cleaning of the brain.
• After adding the brains and breaking them into smaller pieces, toss the pan when you want to mix everything together. If you use a spatula then you are likely to mash everything up, because the brains will be very soft.