Organ meats have much more flavor than the muscle that most of us are used to eating. The best part about brains is that they have no odor and almost taste like a tremendously flavorful scrambled egg.
Serves 4 to 6
ingredients
2 goat brains (deveined and rinsed)
2 tablespoons ghee
1/2 teaspoon cumin seeds
1 cup minced onion
1 teaspoon minced garlic
1 cup minced boiled potatoes
1 1/2 teaspoon ground turmeric
1 teaspoon minced serrano peppers
Pinch of garam masala
2 teaspoons amchur (dried mango powder)
1/2 cup chopped cilantro
1/2 cup pomegranate seeds
Plain whole milk yogurt, as needed
instructions
In a medium sized thick-bottomed skillet, heat up the ghee and pop the cumin seeds. Within seconds, add the minced onions. Lower the heat to medium and cook the onions until they are a golden brown, 10 to 12 minutes.
Add the garlic, potatoes, turmeric, and serrano pepepr and continue cooking for 2 to 3 minutes more.
Gently add the brains, lower the heat and cover the stockpot and cook for 5 to 7 minutes. Sprinkle the garam masala and amchur on top and let the masala rest for 10 minutes. Sprinkle cilantro and serve on toast topped with pomegranate seeds with a side of plain yogurt.
notes & variations
Goat brains have tremendous flavor. Potatoes in this recipe absorb the flavor of the brains – sweet potatoes could be substituted.
Instead of toast, serve bheja masala with a paratha.
Most Indian or Middle Eastern halal meat stores carry goat meat and organs.
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