This is a surprisingly simple, spicy and delicious curry found all over India and Pakistan which uses lamb or goat brains. Perfect for your zombie neighbour!
English closed captions courtesy of Daniel Bartolo.

Ingredients

350 g (12 oz) lamb or goat brain
1 onion, finely chopped
3 green chillis, sliced
4 tbsp plain yoghurt
2 tbsp ghee or vegetable oil
2 tsp coriander powder
1 tsp garlic & ginger paste
½ tsp chilli powder
½ tsp salt
½ tsp turmeric

For garnish

Fresh coriander
Thin slices of fresh ginger
Garam masala


Instructions

Bring a pan of water with a pinch of turmeric to the boil. Add the brain and simmer for about 3 minutes to firm up the brain.
Drain the brains then chop coarsely into about 2 cm (¾") chunks.
Heat the ghee in a pan over a medium heat. Add the onions and sauté for about 6-7 minutes until the onions start to brown.
Add the spices and the garlic & ginger paste. Stir-fry for a further 2 minutes.
Add the chillis and stir-fry for 30 seconds. Mix in the yoghurt and continue to cook with stirring for 1 minute.
Add the brain and mix well. Continue to cook uncovered without stirring for a final 5-6 minutes.
Sprinkle on some garam masala, fresh coriander leaves and slices of fresh ginger to serve.

Titli's Tips
The texture of the brain is very soft in this dish and it is quite like eating spicy scrambled eggs. You can use lamb, goat or cow brain for this dish but be warned - brains are packed with cholesterol so don't eat this too frequently!

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