lamb brain
Also known as: bheja, mutton brain
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Also known as: bheja, mutton brain
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rich and savory Mughlai delicacy where tender lamb brain is cooked in a fragrant, spicy masala of onions, tomatoes, and aromatic spices. This classic dish, known as Bheja Fry or Maghaz Masala, is a true treat for adventurous food lovers.
A bold and spicy Chettinad delicacy featuring tender lamb brain, scrambled and fried with aromatic spices. This unique dish is a true taste of South Indian non-vegetarian cuisine, perfect with rice or dosa.
A rich and aromatic Mughlai delicacy where tender lamb brain is gently scrambled with a spicy onion-tomato masala. This unique dish, with its creamy texture, is a true treat for adventurous food lovers.
Lamb brain is highly perishable and should be cooked within 1 to 2 days of purchase.
Yes, it can be frozen for up to 3 months. It is best to blanch it slightly before freezing to maintain texture.
Soak it in cold water, then carefully peel away the thin outer membrane and remove any visible blood vessels or clots.
It has a very mild, delicate, and slightly nutty flavor with a creamy, custard-like texture.
Yes, lamb brain is one of the highest sources of dietary cholesterol, containing over 2000mg per 100g serving.
It is commonly pan-fried (Bheja Fry), scrambled with spices, or added to stews and masalas.
Fresh brain should be firm, pinkish-white in color, and have a clean, metallic smell rather than a strong or sour odor.
Sweetbreads (thymus gland) offer a similar creamy texture. For a vegetarian alternative, firm silken tofu can mimic the mouthfeel in some dishes.
lamb brain is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 10.4 grams of protein, it's a nutritious addition to many dishes.
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