225 gm lamb brain-smeared with 1/2 tsp turmeric and 2 tsp salt for about 15 minutes, then washed well
2 tbsp ghee
2 tsp coriander powder
1/2 tsp turmeric
salt to taste
1 tsp chilli powder
2 tbsp strained yoghurt
2 green chillies-chopped coarsely
1/4 cup chopped coriander leaves
Roasted and coarsely pounded
1/2 tsp pieces of cinnamon
1 tsp cumin seeds
1 tsp fenugreek seeds
2 tsp medium-sized onion
2 tsp chopped ginger
2 tsp chopped garlic
Chop brain into cubes and set aside till ready to use.
Heat the ghee and add the roasted, coarsely pounded spices to it. When they darken a little, add the ground onion paste. Stir-fry till fat separates and the mixture turns brown.
Add the tomatoes and fry till the fat separates again. Add the coriander powder, turmeric, salt and chilli powder. Mix well and add the yoghurt, stirring vigorously to dissolve any lumps.
When the yoghurt is well blended, add the green chillies and the chopped pieces of the brain. Stir-fry till well mixed. Add about half a cup of water and bring to a boil. Put in half the coriander leaves and simmer for about 5 minutes or till the water dries.
Serve garnished with the remaining chopped coriander leaves.