Mutton Brain Pepper Fry

Ingredients

Ingredients for Fry

• 1 cup chopped onion
• 1 Green Chilli, slit open
• 1/2 cup chopped tomato
• 1 tsp Ginger Garlic Paste
• 1 tsp salt, or to taste
• 5 curry leaves each for garnis

Ingredients – Masala powders

• 1/2 tsp turmeric powder
• 1 tsp. red chilli powder
• 2 tbsp coriander powder
• 1 tbsp coarsely crushed black pepper powder

Ingredients – to temper

• 3 tablespoons Olive Oil
• 1 tablespoon cumin seeds
• 1 tsp. fennel seeds
• 5 curry leaves apiece

Instructions

Prep Work – cleaning the brain

1. Place the frozen brain in room temperature water to defrost. Gently pull the blood veins on top with your fingertips to clean them. Rinse it in cool water and marinade it with turmeric.
2. In a kadai, heat the oil and temper with the cumin seeds, fennel seeds, and curry leaves.
3. Begin by sautéing the onions, green chilies, and tomatoes. Cook until the onions turn translucent.
4. Combine the turmeric powder, red chilli powder, coriander powder, and black pepper powder in a mixing bowl. Cook for a few minutes.
5. Fry the masala till the raw smell subsides. At this point, season with salt and continue to cook over medium heat until the oil flows out.
6. Toss in the brain chunks to coat with the masala. Reduce the heat to medium-low, cover, and leave to cook for 3 minutes.
7. Turn off the heat and garnish with curry leaves.

Notes

• Because goat brain is so sensitive, handle it with care when cleaning, rinsing, and cooking.
• Always fully heat the masala before adding the brain. Brian cooks in less than 3 minutes, and any longer will cause it to become rubbery.
• After adding it to the masala, don’t stir or sauté it too much. Fold it along gently.
• If it appears to be excessively dark brown, it may be stale; toss.