Bheja Fry - Lamb Brain Curry
Eating Lamb/Goat brain like other organ food may be considered weird and an acquired taste. But incidentally in Hyderabadi Cuisine its quite a delicacy. Bheja or Brain fry which looks like scrambled eggs curry is eaten with fresh roti or paratha for breakfast or dinner.
Author: Birjis Adeni Rashed
Cuisine: Indian
Recipe type: Main Course
Serves: 6
Prep time:
Total time:
Ingredients
- 6 lamb/goat brain- bheja
- 1 onion extra large
- 1 t ginger paste
- 1 t garlic paste
- 4 green chilies
- 1 cinnamon stick
- 5 cardamoms
- 4 cloves
- 1 t red pepper powder
- 1⁄2 t turmeric
- 1⁄2 t black pepper powder
- 1 t salt to taste
- 2 T oil
- 2 T cilantro or corriander leaves chopped
Instructions
- Lamb or goat brains come cleaned and individual packed in America. If you are following this recipe in other parts of the world, you will have to follow few extra steps in the cleaning of the brain.
- I prepare the brain to cook by dipping it in warm water and cleaning any exterior membranes on the brain. For further steps you may soak it in warm water with salt and turmeric and clean it before cooking.
- Next you take a wide pan and add oil to warm. In the oil, sauté chopped onions and ginger garlic paste. Drop in some Garam Masala or the cinnamom stick, cardamoms and cloves for flavors of spice. Next drop in some chopped green chilies which adds heat to the recipe.
- At this point I drop in the washed lamb/goat brains to the sauted onions. Immediately add salt, turmeric, red chilli powder, and black pepper and sauté it by gently turning the pieces around. You will notice I have added a lot of heat and spice to this recipe. This is intended to balance off any fatty taste of the brain.
- Half a cup of water may be added and the pan closed with the lid to let the curry cook. Garnish with cilantro and serve with roti, paratha or naan.
Notes
Though brains are considered quite nourishing, they contain as lot of fat.
Serving Size
Serving size: 6
