Goat Brain Curry

Name: Goat Brain Curry
Ingredients: 4 whole Goat brains (Fresh); 1 cup Ghee (Originally 0.25 to 0.5 seer. Adjusted to ~250g for modern preparation, though original recipe calls for up to ~450g.); 2 large Onions (Originally 0.25 seer (approx 230g). Finely chopped.); 3/4 cup Dry coconut (Originally 7 tolas (approx 80g). Grated.); 4 tablespoons Curry powder (Originally 5 tolas (approx 58g). This is a spicy dish; adjust to taste.); 4 teaspoons Lime juice (Freshly squeezed); 2 teaspoons Salt (Divided use (1 tsp for boiling, 1 tsp for curry). Originally specified as '1 flat small spoon' for the curry.); 3 cups Water (Originally 0.75 seer (approx 700ml) for the gravy, plus extra for boiling.)

This rich and aromatic Parsi-style goat brain curry features tender delicacies simmered in a robust coconut and spice gravy. Fresh goat brains are carefully poached until firm, then bathed in a savory sauce made from browned onions, fragrant curry powder, and finely ground coconut. Finished with a splash of lime juice to cut through the richness of the ghee, this traditional dish offers a unique texture that is creamy, soft, and deeply satisfying.

Ingredients

4 whole Goat brains (Fresh)
1 cup Ghee (Originally 0.25 to 0.5 seer. Adjusted to ~250g for modern preparation, though original recipe calls for up to ~450g.)
2 large Onions (Originally 0.25 seer (approx 230g). Finely chopped.)
3/4 cup Dry coconut (Originally 7 tolas (approx 80g). Grated.)
4 tablespoons Curry powder (Originally 5 tolas (approx 58g). This is a spicy dish; adjust to taste.)
4 teaspoons Lime juice (Freshly squeezed)
2 teaspoons Salt (Divided use (1 tsp for boiling, 1 tsp for curry). Originally specified as '1 flat small spoon' for the curry.)
3 cups Water (Originally 0.75 seer (approx 700ml) for the gravy, plus extra for boiling.)

Instructions

1Soak the goat brains in cold water for 30 minutes. Remove them from the water and carefully peel away the outer membrane and blood vessels until the brains are clean and white.
2Place the cleaned brains in a pot and cover with enough fresh cold water to submerge them. Add 1 teaspoon of salt. Cover and cook over medium heat. The brains will firm up as they cook. Once firm (cooked through), remove them from the water and cut each brain into 3 pieces.
3Grind the dry coconut and curry powder together until very fine.
4Peel and finely slice the onions. In a heavy-bottomed pot (originally a tin-coated vessel), heat the ghee and fry the onions until they turn red/brown. Add the ground coconut-curry masala and sauté, stirring constantly, until a fragrant aroma is released.
5Add 1 teaspoon of salt and 3 cups (0.75 seer) of water to the pot. Add the parboiled brain pieces. Bring to a boil, then cover the pot and reduce heat to low (simmer). Stir gently occasionally, being careful not to break the brain pieces, ensuring the mixture does not stick to the bottom.
6When the ghee begins to separate from the sauce, pour the lime juice around the edges. Remove the lid and continue to cook until the ghee has fully separated and risen to the top. Remove from heat and serve.