Brain curry

Name: Brain curry
Cuisine: Kenyan
Ingredients: 1/2 kg goat/lamb brain; 1 onion, finely chopped; 1 tomato, blended; 1 tablespoon tomato paste; 2 green chili; 2 tablespoon vegetable oil; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 1/2 teaspoon chili powder; 1/2 teaspoon turmeric; 1/2 teaspoon coriander powder; 1/2 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon garam masala; to taste Salt

Flavoratte Kitchen @zee_001

Kenya

This is a surprisingly simple, spicy and delicious curry recipe.

Flavoratte Kitchen @zee_001

Kenya

This is a surprisingly simple, spicy and delicious curry recipe.

Saved

Ingredients

1/2 kggoat/lamb brain
1onion, finely chopped
1tomato, blended
1 tablespoontomato paste
2green chili
2 tablespoonvegetable oil
1 teaspoongarlic, minced
1 teaspoonginger, minced
1/2 teaspoonchili powder
1/2 teaspoonturmeric
1/2 teaspooncoriander powder
1/2 teaspoonpaprika
1/2 teaspooncumin
1/2 teaspoongaram masala
to tasteSalt

Saved

Steps

1

Have your ingredients ready.
2

Dice the brain into 4 pieces, and give it a quick wash on a strainer.
3

Bring a pan of water to boil. Add the brain and simmer for about 3 minutes to firm up the brain. Drain all the water with a fine strainer.
4

Heat oil in a pan over a medium heat. Add the onions and sauté for about 6-7 minutes until the onions start to brown.
5

Add the blended tomato, spices and the garlic & ginger paste. Stir-fry for a further 3 minutes.
6

Add the brain and mix well. Continue to cook uncovered without stirring for a final 5-6 minutes.
7

Sprinkle on some garam masala, fresh coriander/curry leaves and slices of fresh ginger to serve.
8

The texture of the brain is very soft in this dish and it is quite like eating spicy scrambled eggs.
You can use lamb, goat or cow brain for this dish but be warned – brains are packed with cholesterol so don’t eat this too frequently.
9

Best served with chapati, naan or pita bread.
ENJOY 🌹