Brain Masala is a beloved South Asian dish known for its rich and aromatic flavors. It features tender lamb brains simmered in a spiced masala sauce, making it a treat for those who appreciate bold, complex flavors. The preparation involves cooking the brains to achieve a melt-in-the-mouth texture, then combining them with a tangy masala sauce. Serve it with warm naan or steamed rice for a meal that evokes the culinary essence of Pakistan and India, making it an intriguing choice for adventurous palates.
Ingredients
- 1 lb lamb brains, cleaned and soaked
- 2 tsp ginger garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped
- 1 cup yogurt
- 1/4 cup oil
- salt
- pepper
Instructions
- Prepare the lamb brains by soaking them in cold water for 30 minutes, then set aside to drain.
- In a large pan, heat oil over medium heat and sauté onions for 5-7 minutes until golden brown.
- Add ginger garlic paste to the pan and sauté for 1-2 minutes until fragrant.
- Stir in chopped tomatoes, cumin, coriander, turmeric, and red chili powder. Cook for 5 minutes until tomatoes soften.
- Gently add lamb brains to the pan and cook for 5 minutes on low heat, stirring carefully to avoid breaking them.
- Pour in yogurt and gently mix. Simmer for 15-20 minutes until the sauce thickens and flavors meld.
- Taste and adjust seasoning with salt and pepper to preference.
- Serve hot with naan or rice.
Keywords: Dinner, Spicy, Complex, Main Course, South Asian
Spice Rack: Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder
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