Name: Lamb brains in butter (Nkha’at mi’leeye)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
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

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

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

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).

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

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

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.