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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.
For 4 servings
Clean and Boil the Brain
Prepare the Masala Base
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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.
This mughlai recipe takes 40 minutes to prepare and yields 4 servings. At 226.3 calories per serving with 8.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Combine and Cook
Garnish and Serve
For a richer, more decadent version, stir in 2-3 tablespoons of fresh cream or cashew paste during the last 2 minutes of cooking.
To make a gravy version, add about 1/2 cup of hot water or stock after sautéing the spices and bring it to a simmer before adding the brain.
For a different flavor profile, temper 1/2 tsp mustard seeds and a sprig of curry leaves in coconut oil before adding the onions.
Lamb brain is an excellent source of DHA, an Omega-3 fatty acid that is crucial for brain health, cognitive function, and reducing inflammation.
This dish provides a significant amount of Vitamin B12, which is essential for nerve function, DNA synthesis, and the formation of red blood cells, helping to prevent anemia.
Bheja Fry is packed with complete protein, containing all the essential amino acids required for building and repairing tissues, muscle growth, and overall body maintenance.
Cleaning is the most critical step. Submerge the brain in a bowl of cool water. Gently and patiently peel away the thin, transparent membrane covering the surface. Use your fingers or a small pair of tweezers to pull away any visible red veins. Rinse gently one last time. This ensures a clean taste and prevents any gamey flavor.
Bheja Fry can be part of a balanced diet when consumed in moderation. Lamb brain is a rich source of Omega-3 fatty acids, Vitamin B12, and high-quality protein. However, it is also very high in cholesterol and saturated fat, so it should be eaten occasionally, especially by those monitoring their cholesterol levels.
A single serving of Bheja Fry (approximately 130g) contains around 250-300 calories. The exact number can vary based on the amount of ghee used and the size of the serving.
The ideal texture is soft, creamy, and melt-in-your-mouth, similar to scrambled eggs but richer. It should not be rubbery (which indicates over-boiling) or a fine paste (which indicates over-mashing).
Yes, you can absolutely substitute goat brain (Mutton Bheja) for lamb brain. The taste and texture are very similar, and the cooking process remains the same.
Store leftover Bheja Fry in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan over low heat, adding a splash of water if it seems too dry. Avoid microwaving, as it can make the texture rubbery.