Moroccan-Style Brains
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 sets of lamb brains white vinegar 3 cloves garlic, crushed 1/4 cup olive oil
1 x 14oz tin peeled tomatoes, drained 1 small bunch flat leaved parsley, finely chopped 1 small bunch cilantro, finely chopped
1 teaspoon ground sweet paprika pinch of cayenne pepper 1 teaspoon ground cumin
1 tablespoon lemon juice rind of 1 preserved lemon cut into wide strips



1 Soak the lamb brains in water with 2 teaspoons of vinegar for 1 hour.
2 Remove thin membranes around brains, using a wooden skewer, and wash under cold running water. Cut into largish pieces, removing lobes.
3 Cook garlic in oil in large heavy-based pan until golden. Add tomatoes, parsley, cilantro, paprika, cayenne pepper, cumin, lemon juice and rind. Simmer for 5 minutes.
4 Add brains and cook gently for 10 minutes, turning frequently. Serve immediately.

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