Lamb brain curry with yoghurt
4 servings
20 minutes
Curry made from lamb brains with yogurt is an amazing dish that combines the rich flavor of spices with the delicate texture of the brains. While curry is often associated with Asian cuisine, this version represents a European interpretation that adds a new shade to classic traditions. The roasted curry powder reveals depth of aroma, while yogurt gives the dish a pleasant tanginess and softness. Spicy chili and fresh ginger add zest, while cilantro and lemon juice refresh the taste. This curry pairs especially well with boiled rice, which absorbs the sauce and highlights the complexity of flavors. The dish is suitable for gourmets looking to try something new and exotic, and its unusual main ingredient makes it truly memorable.
1
Boil the brains, then clean them from membranes and cut into small cubes.
- Sheep brains: 1 kg
2
In a deep skillet, heat vegetable oil and fry the curry powder until it has a strong spicy aroma. Add finely chopped onion to the skillet, fry until soft, then add finely chopped garlic and ginger, frying for another two minutes while stirring.
- Vegetable oil: 50 ml
- Red curry powder: 1 tablespoon
- Red onion: 2 heads
- Garlic: 4 cloves
- Ginger: 50 g
3
Next, add chopped chili, yogurt, and a pinch of salt. Simmer for five minutes, stirring, then transfer the diced brains to a saucepan, squeeze the juice of two lemons, add the chopped cilantro, and simmer for another minute or two without stirring. Serve with boiled rice.
- Chili pepper: 2 pieces
- Yogurt: 500 ml
- Salt: to taste
- Lemon: 2 pieces
- Coriander: 50 g