Lambs’ brains are prized in France, New Zealand and almost every Asian country.The French fry and saute them with lemon and parsley, In New Zealand we have traditionally made fritters out of brains, . In Turkish cuisine brain is either fried or baked.Chinese often cook it in a spicy hot pot or barbecue it.In North Africa, ( as told to me by Linda) it is very popular and cooked in a very hot spicy sauce .In most South Asian countries like India and Pakistan it is served as a delicacy, especially to visiting sons in law and is either sauteed in ghee and spices or cooked in an onion based curry.
Lambs’ brains have high levels of protein, enough B12 in one serving to satisfy your whole day’s requirements and good levels of phosphorous, iron, copper and zinc. They are, however, quite high in cholesterol, so the fitness freaks could give this a miss.
And for all those who have never tried lamb brain before, then this is the recipe you should start with. Crisp on the outside with a creamy velvety texture inside, it is loaded with flavors and very delicious. Don’t hesitate. Next time you go to the butcher’s ask for lamb brain and cook it my way. I am sure you will start liking it.
What you need:
- 3 lamb brains cleaned
- 2 green chillies
- 1 onion chopped
- 1/4 tsp. mustard powder
- 1/2 tsp. black pepper powder
- 3 tsp. Worcestershire sauce
- Salt to taste
- 1 tsp.Ginger garlic paste,salt, 2 tsp. lemon juice for poaching
Poach the brains in a pot of water with some salt, ginger garlic paste and lemon juice for about 8-10 minutes. Remove from the water and cut each brain into two. Cool. Mix all the remaining ingredients in a bowl and gently toss the brain pieces in the mix.
For the crumb coating:
- 1 egg whisked
- Flour for dusting
- Panko bread crumbs
Dust the pieces gently with flour. Dip in the beaten egg. Roll very gently in the bread crumbs. Deep fry and serve hot with garlic sauce/tomato ketchup or any other dip you fancy.
This is my contribution to Angie’s Fiesta Friday 32. I hope this dish will fly off my tray there. Fingers crossed 🙂
I would like to thank a dear blogging friend Ummey for showering me with a big bunch of awards. Not one , not two but four awards in all. I am honored and humbled with this token of appreciation from her. Thank you dear Ummey for nominating me for Versatile blogger award, Wonderful team member readership award, the WordPress family award, and the Liebster award .This is very kind of you.
Ummey hosts a wonderful blog which is dedicated to comfort food and not being bikini ready. For those who are not familiar with her blog please do check it out. It has beautiful recipes accompanied with pictures which are a visual treat. http://notbikiniready.wordpress.com/
Aromas and Flavors from my Kitchen 
bheja fry 😀
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🙂
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It has been a long time I didn’t eat brains…Thank you for sharing! We cook them in a very hot spicy sauce. Very popular in North Africa!
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Thank you for the information. I will update this 🙂
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I think I fainted! Oh my….I just couldn’t do it, but what is it like?
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Oh dear ! It tastes a bit like egg. Get someone to cook it for you. You will definitely like it.
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ermmmm faints!
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Sprinkle sprinkle “””” I am so sorry I shocked you. But it really tastes good…… hello….hello….r u there…..
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rubs my forehead fro mthe bruises of fainting soo much!
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Awwww… So sorry. Will try to make up for it soon.
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😀
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Used to love brain fritters growing up in Kenya, but haven’t had it in years now.
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Try this recipe Loretta. you will love it
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I would love to try one of these delicacies. As for cooking them myself, I’m afraid I live in the wrong part of the world where butchers, even less supermarkets, don’t carry this type of thing. Occasionally I get some offal from farmers, but rarely, and I get no choice. However, maybe things will change one day as people realize that too much here goes to waste. I do love reading about other people’s spicy, delicious recipes in the meantime, and just have to imagine how they taste.
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Thank you Hilda . Do try it whenever you can lay your hands on them. What a pity they go to waste there 😦
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Very interesting, skd! It looks delicious. Though I would be afraid of eating this, knowing the ingredients, I bet I would love it if not told until after that first bite. 🙂
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Yeah 🙂 First time , you should get someone else to make it for you. You will definitely like it then.
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Love this bheja fry bhajiya! Must taste so scrumptuous 🙂
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Haha 😀 It really tastes good.
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I’m not sure that I’m adventuresome enough to try this recipe, but the presentation is beautiful. I really like how the fritters look on the red cabbage leaves.
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Thank you Sheryl for your kind comments 🙂
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A very delicious Delicacy
Must try
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O you have to, You will love it 🙂
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OMG, I love you for this!
I grew up eating fried brains and eggs — my favorite breakfast. Everyone I grew up with turned up their nose to anything offal, especially brains, but you’re so right, they are a delicacy and ever for delicious to eat.
Thank you so much to putting this to mind. Brains are nothing I can purchase in a market here. They have to be specially ordered then imported. I might have to do that soon. 🙂
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You are right. Only those who know how it tastes will love it 🙂
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oooooooh, that looks yummy!!!!
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Thank you 🙂
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I can’t do the brains either!!! So proud of you that you can tho!!! Lol.
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I know I shocked so many of my friends and readers with that post. The cocktail pudding was posted to mend fences lol 😀
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Thanks for dropping by. lovely blog:-)
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It was a pleasure 🙂 Thank you for stopping by. Do keep visiting 🙂
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You’re welcome! Yes, no problemt 😉
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That looks gorgeous!
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Thank you Cindy ☺
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