Tuesday, October 10, 2017

LAMB RECIPES - LAMB BRAIN PEPPER FRY

LAMB RECIPES/MALABAR RECIPES

It will be a bit strange to some people to eat brain fry. Am i right? But this is a must try lamb recipe and i do highly recommend this pepper fried lamb brain. As a food blogger, it is not just possible for me eating scheduled meals and sticking to a healthy meal all the time. So here am with a traditional Malabar recipe (Kerala cuisine). Lamb brain pepper fry or Thalachor kurumulakitt Ularthiyath is a peppery and flavorful lamb dish which pairs best with Neer dosa or Indian bread. This is the authentic and traditional recipe from Malabar.  Here coriander seeds, cumin seeds, and peppercorns are dry roasted, powdered and then ground along with dry roasted garlic and shallots. This ground paste is then added to the cleaned lamb brain pieces and then cooked with little water until the gravy thickens. Finally, it is fried (ularthuka) until it turns dry in coconut oil which enhances the taste of this dish. This is my MIL's special recipe that my hubby loves the most. So I thought I must learn that recipe as I strongly believe that the way to man's heart is through his stomach. And i must say, this is the best recipe with the brain (lamb brain or beef brain) that i have ever had. 


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INGREDIENTS


Lamb brain(thalachor) - 2 lamb brains, cleaned and cut gently into small pieces
Pepper powder      - 1 tsp
Coriander powder - 1 tsp
Shallots         - 12 nos + 3 nos for seasoning
Garlic           - 5 cloves
Turmeric powder  - half tsp
Salt                       - to taste
Oil (preferably coconut oil)  - 2 tbsp
Curry leaves and green chilies for garnishing

To dry roast and powder

Peppercorns          - 2 tsp
Coriander seeds    - 2 tsp
Cumin seed            - 1 tsp

PREPARATION

lamb brain

lamb brain

lamb brain

lamb brain

lamb brain

lamb brain

lamb brain

lamb brain

lamb brain



  • Clean the lamb brain gently and properly. Cut them into small pieces and set aside.
  • Heat a pan. Dry roast peppercorns, coriander seeds, and cumin seeds for two minutes. Add it to the blender and powder it. Set aside.
  • In the same pan heat shallots and garlic cloves for a minute. Add this shallots, garlic, dry roasted powder to the blender along with turmeric powder and coriander powder. Make a fine paste. You can add little water while grinding.
  • Marinate the lamb brain with this paste and add salt (add very less).
  • Take a clay pot or nonstick pan and slide the marinated lamb brain along with half a cup of water.
  • Cook until it thickens. Do not stir continuously.
  • When the gravy dried out completely, switch off the flame.
  • Heat a pan with 2 tbsp of coconut oil. Fry the curry leaves and green chilies until done and set aside. Then to the same oil, fry the chopped shallots(3 nos, chopped). Then add the cooked lamb brain to it. Mix gently well. Then fry until the lamb brain is well coated with the masala (ularthuka). Finally, add some pepper powder and a few spoons of coconut oil which enhances the taste. Remove from flame. 
  • Garnish it with fried curry leaves and green chilies. Serve hot.
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