Goat Brain Kebabs

Ingredients

• 3 whole Goat brains (Fresh and cleaned)
• 4 cups Water (Estimated for soaking and boiling)
• 1 teaspoon Salt (For boiling water (from referenced recipe))
• 3 teaspoons All-purpose flour (Originally 'No. 1 mill wheat flour')
• 1 teaspoon Salt (For the kebab mixture)
• 1 tablespoon Fresh parsley (Finely chopped. Originally '1 heaped spoon'.)
• 1 tablespoon Black pepper (Ground. Originally '1 heaped spoon'.)
• 2 whole Eggs
• 2 cups Ghee (For deep frying. Quantity estimated.)

Instructions

1. 1Soak the fresh goat brains in cold water for 30 minutes. After soaking, remove them and carefully peel away the outer membrane and blood vessels to clean them thoroughly. Wash well with fresh water.
2. 2Place the cleaned brains in a pot and cover with enough cold water to submerge them. Add 1 teaspoon of salt. Cover the pot and cook over medium heat until the brains become firm and fully cooked. Remove from the water and allow them to cool completely.
3. 3In a mortar or sturdy mixing bowl, mash the cooled brains together with the flour, 1 teaspoon salt, chopped parsley, and ground pepper. Mix thoroughly until the ingredients are well combined.
4. 4Crack the eggs into the mashed brain mixture and blend well to create a cohesive batter.
5. 5Heat the ghee in a deep frying pan or kadhai until hot. Drop spoonfuls of the mixture or shape into small kebabs and fry in the hot ghee until they are crisp and golden brown ('kakra'). Remove and drain excess ghee.