Brains in Brown Gravy
|Lamb brains||1 Pound, soaked and membrane removed|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil/Ghee||3 Tablespoon|
|Onions||2 Large, finely sliced|
|Garlic||3 Clove (15 gm), chopped|
|Peeled ginger piece||1⁄2 Inch, chopped (Use Fresh)|
|Finely chopped fresh coriander||1 Tablespoon|
Poach the brains in 2 cups [1/2 liter] of water, adding 3/4 teaspoon [4 ml.] of the salt and the turmeric.
When they are cooked and firm, after about 20 minutes, drain them and let them cool.
Cut each brain into six pieces.
In a heavy skillet, heat the oil or ghee and fry the onions over medium heat until they are light brown about 15 minutes.
With a mortar and pestle, grind the garlic and ginger to a paste, add the paste to the onions and cook for five minutes, stirring occasionally.
Add the brains, the remaining salt and 3/4 cup [175 ml.] of water.
Bring the mixture to a boil, then simmer, uncovered, for 10 minutes.
Add the coriander and the chili, if using, and cook for five minutes more, then remove the skillet from the heat.
If you like, sprinkle fried potato cubes over the brains before serving them.