Bheja Fry with Taftan

Instructions

1. 1

   Clean and Boil the Brain

   • Gently wash the lamb brain under cool running water. Carefully peel off the thin outer membrane and any visible blood vessels. This is a crucial step for a clean taste and texture.
   • In a medium pot, add 4 cups of water, 0.5 tsp of turmeric powder, and 0.5 tsp of salt. Bring the water to a gentle boil over medium heat.
   • Carefully place the cleaned brain into the boiling water. Cook for 8-10 minutes until it is firm, opaque, and cooked through.
   • Using a slotted spoon, remove the brain from the water and let it cool down on a plate. Once cool enough to handle, chop it into small, bite-sized pieces and set aside.
2. 2

   Prepare the Masala Base

   • Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat. Once the ghee is hot, add the finely chopped onions.
   • Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for about 2 minutes until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-6 minutes, mashing them with your spoon, until they become soft and oil begins to separate from the masala.
   • Now, add the spice powders: 0.5 tsp turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2 minutes, stirring continuously.
3. 3

   Combine and Cook

   • Add the chopped, boiled brain pieces to the pan with the prepared masala.
   • Gently mix everything together. Using the back of your spoon, lightly mash some of the brain pieces to achieve a scrambled, creamy consistency. Avoid turning it into a fine paste.
   • Add the remaining 0.5 tsp of salt (or to taste). Cook for 5-7 minutes, stirring gently, allowing the brain to absorb all the flavors of the masala.
4. 4

   Garnish and Serve

   • Sprinkle the garam masala powder and freshly chopped coriander leaves over the Bheja Fry. Give it a final, gentle stir.
   • Turn off the heat. Squeeze fresh lemon juice over the top just before serving for a burst of freshness.
   • Serve immediately with hot rotis, parathas, or soft pav (bread rolls).