Bheja Kalia (Lamb brains yogurt curry) Recipe

Bheja or Maghaz refers to brains. Kalia is a yogurt base curry sauce. You may choose Goat Mutton or Lamb brains

The basic process is as follows

1. Lamb brains are par-cooked in water and spices. The membrane is removed from par cooked brains. The brains are cut in to 1½" pieces

2. Yogurt based Kalia Curry is made. The brains are added and cooked

3. Cilantro and Ginger are used as a garnish

Ingredients

1. Lamb brains: 6

2. Turmeric powder: ¼ teaspoon

3. Salt: ½ teaspoon

4. Juice of 2 Limes

5. Ginger. peeled minced: 1"x1"

6. Garlic. peeled crushed: 2 Cloves

7. Water

1. Onions, peeled quartered: 2 Medium

2. Garlic. peeled crushed: 3 Cloves

3. Ginger. peeled minced: 1"x1"

4. Coriander powder: 2 teaspoons

5. Yogurt: ½ cup

6. Ghee: 6 Tablespoon

7. Fenugreek seeds: ½ teaspoon

8. Water: ½ cup

9. Ground black pepper: ½ teaspoon

10. Ground Cayenne: 1 teaspoon

11. Garam Masala: ½ teaspoon

12. Dried Fenugreek leaves (Kasoori Methi): ½ teaspoon

1. Cilantro, chopped: 2 tablespoon

2. Fresh Ginger juliennes: 1 teaspoon

3. Juice of ¼ Lime

1. Add brains spices to a stock pot. Add water to cover brains by about one inch. Bring the water to a boil. Cook for 5 minutes.

2. Drain water. Let brains cool off to handle. Wear surgical gloves. Remove membrane and nerves from the brain. Cut in to 1½" cubes

1. Add onions garlic ginger coriander powder and yogurt to food processor. Grind to make paste. Set yogurt mixture aside

2. Heat Ghee in a heavy bottom pan. Add Fenugreek seeds till they start to turn brown. Add onion paste. Fry till ghee starts to separate

3. Add par-cooked brains and water. Cook covered for 5 minutes

4. Stir in Black pepper, Cayenne, Garam Masala, and Kasuri Methi. Cook another 2 minutes

Garnish with Cilantro and Ginger. Add a few drops of fresh lime juice