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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.
For 4 servings
Clean and Boil the Brain
Prepare the Masala Base
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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.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 277.84 calories per serving with 12.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Brain in Masala
Garnish and Serve
For a scrambled texture (Bheja Bhurji), gently break down the brain pieces with the back of a spoon while cooking in the masala.
For a richer, creamier gravy, stir in 2 tablespoons of fresh cream or cashew paste in the final step of cooking.
Add 1/2 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala for an extra layer of aroma.
You can also prepare this recipe using goat brain (maghaz) following the exact same steps.
Lamb brain is an excellent source of DHA and EPA, omega-3 fatty acids that are crucial for brain health, cognitive function, and reducing inflammation throughout the body.
This dish provides a significant amount of Vitamin B12, which is essential for healthy nerve function, the formation of red blood cells, and preventing certain types of anemia.
Brain Masala delivers high-quality protein, which is necessary for building and repairing tissues, maintaining muscle mass, and supporting overall body function.
Brain Masala is a nutrient-dense dish, rich in omega-3 fatty acids, protein, and vitamin B12. However, it is also very high in cholesterol and saturated fats. It should be consumed in moderation as part of a balanced diet.
One serving of Brain Masala contains approximately 350-450 calories, primarily depending on the amount of ghee used and the specific fat content of the brain.
The best way is to first soak the brain in cold water for 10 minutes. Then, working under slow-running cold water, gently peel away the thin outer membrane and any visible blood vessels with your fingers. It's a delicate process that requires patience.
Absolutely. To reduce the spice level, you can omit the green chilies and reduce the amount of red chili powder to 1/4 or 1/2 teaspoon, or use a milder variety like Kashmiri red chili powder for color without much heat.
Brain Masala pairs wonderfully with soft Indian breads like roti, naan, or pav (dinner rolls). A side of sliced onions, lemon wedges, and a simple salad complements the rich flavors perfectly.