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Add a photoServings: 4
Ingredients
- 4 x sets of lamb brains
- Â Â white vinegar
- 3 clv garlic crushed
- 1/4 c. extra virgin olive oil
- 430 gm tin peeled tomatoes liquid removed
- 1 sm bunch flat leaved parsley finely minced
- 1 sm bunch fresh coriander finely minced
- 1 tsp grnd sweet paprika
- 1 pch cayenne pepper
- 1 tsp grnd cummin
- 1 Tbsp. lemon juice
Directions
- Rind of 1 preserved lemon (qv) cut into wide strips
- Soak the lamb brains in water with 2 tsp. of vinegar for 1 hour.
- Remove thin membranes round brains using a wooden skewer and wash under cool running water.
- Cut into largish pcs removing lobesCook garlic in oil in large heavy based pan till golden brown.
- Add in tomatoes parsley coriander paprika cayenne pepper cumin lemon juice and rind.
- Simmer for 5 min.
- Add in brains and cook gently for 10 min turning frequently.
- Serve immediately.
- Eat warm or possibly cool.
- Hint. Fresh coriander is often used in moroccan cooking pareicularly in salads and salad dressings. Some people are immediately addicted to the sweet yet tart flavour. For others it is an acquired taste. Fresh coriander is available in many fruit and vegetable shops and markets.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 150 | 81% |
| Total Fat 17.15g | 21% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 286mg | 8% |
| Total Carbs 12.38g | 3% |
| Dietary Fiber 8.7g | 29% |
| Sugars 0.2g | 0% |
| Protein 2.71g | 4% |
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