Lamb brains in butter (Nkha’at mi’leeye)

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Authorksalman
RatingDifficultyBeginner

This recipe for Lamb brains in butter (Nkha'at mi'leeye) crumbs and fries the brains so that they look very appetizing.

Yields5 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 5 lamb brains
 2 tablespoons milk
 1 egg
 flour
 1/4 teaspoon salt
 cold water
 2 wedges lemon
 2 wedges onion
 4 tablespoons salt
 2 tablespoons vinegar
 butter

1

Prepare the brains by removing the thin skin that covers the brains.(if you find this difficult put them in cold, salted water with a spoon of vinegar for 15 minutes).

2

Put the brains in a pot of cold water and add the lemon, salt, vinegar and onion.

3

Bring to the boil, reduce heat, and boil gently until tender (10-12minutes).

4

Prepare a batter from the egg, salt, milk and enough flour to bother the mixture. Put the prepared brains in the batter and saute them on all sides in a melted butter until golden brown.

Category

Ingredients

 5 lamb brains
 2 tablespoons milk
 1 egg
 flour
 1/4 teaspoon salt
 cold water
 2 wedges lemon
 2 wedges onion
 4 tablespoons salt
 2 tablespoons vinegar
 butter

Directions

1

Prepare the brains by removing the thin skin that covers the brains.(if you find this difficult put them in cold, salted water with a spoon of vinegar for 15 minutes).

2

Put the brains in a pot of cold water and add the lemon, salt, vinegar and onion.

3

Bring to the boil, reduce heat, and boil gently until tender (10-12minutes).

4

Prepare a batter from the egg, salt, milk and enough flour to bother the mixture. Put the prepared brains in the batter and saute them on all sides in a melted butter until golden brown.

Lamb brains in butter (Nkha’at mi’leeye)

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