Brain with Spinach Recipe

By | Published | Mutton and Lamb | No Comment

Ingredients:
Spinach – 1 kg, remove leaves and tender stalks, washed, chopped
Sheep’s Brain – 3, soaked in water for 30 minutes, drained
Vegetable Oil – 3 tbsp
Onions – 2, medium, finely sliced

Grind to a Paste:
Garlic – 6, cloves
Ginger – 1, 2cm piece
Green Chillies – 2
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tsp
Tomatoes – 2, medium, finely chopped
Green Coriander – 3 tbsp, finely chopped
Salt to Taste
Vinegar – 3 tsp

Method:
1. Carefully discard the outer skin, blood vessels and 2 white beads at the base of each brain.
2. Cut the brain into 3 to 4 pieces.
3. Heat the oil in a pan.
4. Saute the onions till golden brown.
5. Add the green chilli paste and the remaining ingredients except the last two. Saute for 2 minutes.
6. Add the spinach and salt.
7. Cook covered for 15 to 20 minutes on medium heat.
8. Mix in the vinegar.
9. Stir for a minute.
10. Add the brains and cook till tender.
11. Serve hot.

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