Lamb Brain Curry with Yogurt
Main Dishes • European
Description
Lamb Brain Curry with Yogurt
Ingredients
- Lamb stomach 0 lbs
- Red Curry Powder 1 tablespoon
- Vegetable Oil 0 fl oz
- Mild Chili Spice 2 pieces
- Spanish onions 2 heads
- Garlic 4 cloves
- Ginger 0 oz
- Yogurt powder 15 fl oz
- Cilantro 0 oz
- Lemon 2 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Boil the brains, then remove the membranes and cut them into neat, small cubes.
Step 2
In a deep skillet, heat vegetable oil and sauté the curry powder until it becomes fragrant. Add finely chopped onion to the skillet and cook until soft, then add minced garlic and ginger, stirring and cooking for another two minutes.
Step 3
Next, add the chopped chili, yogurt, and a pinch of salt. Simmer for five minutes, stirring occasionally, then transfer the diced brains to the saucepan, squeeze the juice of two lemons, add the chopped cilantro, and without stirring, simmer for another minute or two. Serve with boiled rice.
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