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Magaz (Brain) Kalia Recipe
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Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Magaz Kalia |
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Brain curry cooked
with care to get a dark, thick gravy. |
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Lamb brains 6,
each 100 gm |
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Black pepper
powder 2.5 gm/ 1/2 tsp |
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Chilli powder
5 gm/1 tsp |
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Cooking oil 90
ml/6 tbs |
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Coriander
leaves, chopped 5 gm/1 tbs
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Coriander
powder 10 gm/2 tsp |
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Fenugreek (kasoori
methi) |
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leaves, dry,
rubbed 2.5 gm/ 1/2 tsp |
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Fenugreek (methi)
seeds 2.5 gm 1/2 tsp |
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Garam masala
2.5 gm/ 1/2 tsp |
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Garlic paste
10 gm/2 tsp |
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Ginger
juliennes 5 gm/1 tsp |
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Ginger paste
10 gm/2 tsp |
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Lemon juice 60
ml/ 4 tbs |
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Onion paste
105 gm/7 tbs |
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Salt to taste
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Turmeric (haldi)
powder 10 gm/2 tsp |
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Yogurt 120 gm/
1/2 cup |
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- Immerse
the brains in water with half the turmeric, 3 tablespoons
lemon juice and half of the ginger and garlic pastes and
salt. Bring to boil. Simmer for 10 minutes then remove
brains carefully. Whisk yogurt with the remaining turmeric,
ginger and garlic pastes, chilli powder and onion paste.
Heat oil in a kadhai and crackle the fenugreek seeds. Add
coriander powder and the yogurt mixture and stir-fry until
oil surfaces. Add the brains and half cup water. Cover and
cook for 4-5 minutes. Add garam masala, black pepper and
fenugreek leaves. Cook on low heat for 2 minutes.
- Time:
Preparation: 20 minutes, Cooking: 30 minutes
- To
Serve: Serve garnished with chopped coriander, ginger
juliennes and a sprinkling of lemon juice.
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