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

Yields5 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

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
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.

Nutrition Facts

Servings 0