Lamb brain fry is a simple to prepare yet tasty brain masala commonly called the brain fry. Here mutton brain is delicately cooked with tempering, and prepared with spice powders which adds an excellent flavor to the dish. You can accompany it with rice along with rasam and with meat curries like mutton or chicken curry.
Preparation time – 10 min
Cooking time – 10 min
Serves – 4
Lamb brain – 2 no’s
Onion – 2 medium chopped
Green chilies – 2 chopped
Curry leaves – 2 springs (separated)
Coriander – 1 bunch chopped
Garlic – 1 tbs (peeled and chopped)
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Salt to taste
Oil to fry
To make or to prepare lamb brain fry –
Wash brain gently in water, cut it into medium pieces and keep ready. Heat a pan by adding oil in it, when it is hot add green chilies, chopped garlic and saute, add onion (chopped) and curry leaves fry until onion turns to light brown in colour.
Add coriander powder, turmeric powder and salt to taste
Saute for a while in a medium flame
Add brain pieces into it.
Combine, cook it in a medium low flame until it is done.
(It takes less time to be done, as we prepare egg burji.)
Once it is done add pepper powder and chopped coriander mix together, turn off the flame.
Transfer the dish to a serving dish and Enjoy as an appetizer or as a side dish.
Mutton brain gets cooked in just 2 to 3 minutes and so never cook them for long. Also the best way to identify if the brain has cooked in and out is to see if the pinkish strands disappear, and the brain changes color from pink to white inside.
Adding more oil (4 spoons instead of 2 spoons) while preparation makes it taste good and even enhances the look, but its up to your choice.
Tags: #appetizer, #quick, #south Indian