Ingredients:

Lamb brains 6, each 100 gm
Black pepper powder 2.5 gm/ ½ tsp
Chili powder 5 gm/1 tsp
Cooking oil 90 ml/6 tbs
Coriander leaves, chopped 5 gm/1 tbs
Coriander powder 10 gm/2 tsp
Fenugreek (kasoori methi)
leaves, dry, rubbed 2.5 gm/ ½ tsp
Fenugreek (methi) seeds 2.5 gm ½ tsp
Garam masala 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Ginger juliennes 5 gm/1 tsp
Ginger paste 10 gm/2 tsp
Lemon juice 60 ml/ 4 tbs
Onion paste 105 gm/7 tbs
Salt to taste
Turmeric (haldi) powder 10 gm/2 tsp
Yogurt 120 gm/ ½ cup

Method:

* Immerse the brains in water with half the turmeric, 3 tablespoons lemon juice and half of the ginger and garlic pastes and salt. Bring to boil. Simmer for 10 minutes then remove brains carefully. Whisk yogurt with the remaining turmeric, ginger and garlic pastes, chili powder and onion paste. Heat oil in a kadhai and crackle the fenugreek seeds. Add coriander powder and the yogurt mixture and stir-fry until oil surfaces. Add the brains and half cup water. Cover and cook for 4-5 minutes. Add garam masala, black pepper and fenugreek leaves. Cook on low heat for 2 minutes.
* Time: Preparation: 20 minutes, Cooking: 30 minutes
* To Serve: Serve garnished with chopped coriander, ginger juliennes and a sprinkling of lemon juice.

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