Moroccan-style brains
Font size:
Ingredients:
* 4 sets of lamb brains white vinegar
* 3 cloves garlic, crushed
* 1/4 cup olive oil
* 1 x 450 g tin peeled tomatoes, drained
* 1 small bunch flat-leaved parsley, finely chopped
* 1 small bunch fresb coriander, finely chopped
* 1 teaspoon ground sweet paprika
* pinch of cayenne pepper
* 1 teaspoon ground cumin
* 1 tablespoon lemon juice
* rind of 1 preserved lemon, cut into wide strips
Preparation:
Soak the lamb brains in water with teaspoons of vinegar for 1 hour Remove thin membranes round brains, using a wooden skewer, and wash under cold running water, Cut into largish pieces, removing lobes. Cook garlic in oil in large heavy-based pan until golden. Add tomatoes, parsley, coriander, paprika, cayenne pepper, cumin, lemon juice and rind. Simmer for 5 minutes. Add brains and cook gently for 10 minutes, turning frequently. Serve immediately.
HINT fresh coriander is often used in Moroccan cooking, particularly 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.
Email to a friend
Print version
Plain textRate this article
Comments (0 posted):
Post your comment