Organ meats have much more flavor than the muscle that most of us are used to eating. The best part about brains is that they have no odor and almost taste like a tremendously flavorful scrambled egg.
makes ~4 -6 servings
2 goat brains (deveined and rinsed) roughly
2 tablespoons ghee
½ teaspoon cumin seeds
1 cup minced onion
1 teaspoon minced garlic
1 tablespoon grated ginger
1 cup minced boiled potatoes
1½ teaspoon turmeric
1 teaspoon minced serrano peppers
pinch of garam masala
2 teaspoon amchur (dried mango powder)
½ cup chopped cilantro
½ cup pomegranate seeds
plain yogurt, as needed
In a medium sized thick-bottomed skillet, heat up the ghee and when it is just shy of smoking, add the cumin seeds. They will pop and sizzle and within seconds, add the minced onions. Lower the heat to medium and cook the onions until they are a golden brown (around 10-12 minutes).
Add the garlic, potatoes, turmeric and Serrano and continue cooking for 2-3 minutes more.
Then gently add the brains, lower the heat and cover the stockpot and cook for 5-7 minutes. Sprinkle the garam masala and amchur on top and let the masala rest for 10 minutes. Serve on toast topped with pomegranate seeds with a side of plain yogurt.
ideas / variations
Goat brains have tremendous flavor or umami – the reason we add the potatoes is to infuse more of the flavor into them – sweet potatoes could be substituted.
Instead of toast, serve bheja masala with a paratha.
Most Indian or Middle eastern Halal meat stores carry goat meat and organs.