Goat Brain Pepper Fry

Ingredients

• 2 goat brains, membrane removed, rinsed (மூளை)
• quarter tsp turmeric powder (மஞ்சள் தூள்)
• 2 tsp ginger-garlic paste (இஞ்சி பூண்டு பேஸ்ட்)
• 10 black peppercorns, dry-roasted and ground (மிளகு)
• 1 tsp cumin seeds, roasted and ground (சீரகம்)
• 1-inch piece, 2, 1 cinnamon, cloves, cardamom, roasted and ground (பட்டை, கிராம்பு, ஏலக்காய்)
• quarter tsp + 1 tsp fennel seeds and whole coriander, roasted and ground (சோம்பு, முழு தனியா)
• to taste salt (உப்பு)
• 2 tsp coconut oil (தேங்காய்எண்ணை)
• 1 tsp ghee (நெய்)
• a little coriander leaves (கொத்து மல்லி இலை)

Method

1. Dry-roast the peppercorns, cumin, cinnamon, cloves, cardamom, fennel and coriander seeds and grind to a powder.
2. Peel off the thin membrane from the brains without cutting them, rinse and drain.
3. Poach the brains with turmeric, salt and ginger-garlic paste.
4. In an iron kadai heat oil and ghee, add the spice powder and the brains, and cook until the liquid evaporates, tossing gently.
5. Fry until nicely browned, adjust salt and finish with coriander.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 37. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.