Fathers Day Recipe For Lamb Brain and Tapioca

Slow cooked Lamb Brain and Tapioca Recipe 

Father is always The hero.If i would cook for my father i would love to cook from my New cook book Indian small sharing plate. My father loved any kind of brain recipes and offals..

A slow cooked lamb brain with Tempered Tapioca . what we enjoy at Kerala for a family get together.

Lamb Brain recipe for Fathers day Indian restaurants


lamb brain recipe fine dining indianIngredients for Lamb Brain

  • 140g Lamb Brain
  • 100ml Milk
  • 10g Coconut Oil
  • 1g Mustard Seed
  • 5g Ginger Fine Chopped
  • 5g Garlic Fine Chopped
  • 1/2 Green Chilly
  • 40g Sliced Shallots
  • Curry Leaf
  • 1g Turmeric Powder
  • 7g Red Chilli Powder
  • 4g Coriander Powder
  • 5g Garam Masala Powder
  • 2g Salt
  • 150g Lamb Stock or Water

 Ingredients for Tapioca

  • 100g Diced Tapioca/Cassava
  • 10ml Coconut Oil
  • 1g Mustard Seed
  • 20g Grated Coconut
  • 5g Cumin Seeds
  • 10g Sliced Shallots
  • 1/2 Green Chilies
  • 4g Garlic Pods
  • 4 Curry Leaves
  • Salt to Taste

Method

For Lamb Brain

  1. Buy the freshest lamb brain, ensuring that you wash three times in cold water to remove any dirt or blood stains. Marinate the lamb brain with all powdered spices, as well as sliced shallots and green chilli. Refrigerate for 30 minutes.
  2. Heat a thick bottom sauce pan on medium heat, adding coconut oil. Allow the pan to get hot and add mustard seed. After this happens and things begin to pop, you can add in the finely chopped ginger garlic.
  3. Sauté till it gets golden color. Throw in the curry leafs and add in the lamb brain, slowly cook without breaking.
  4. After 2 minutes, add either stock or water. Check the seasoning for taste and then allow cover. Cook on a low heat for 30 minutes or until ready.
  5. Check in-between cooking to ensure enough stock is left in pan, and it’s not catching to the bottom. Keep this on hot surface until you need it for plating.

For Tapioca (Kappa)

  1. Boil tapioca pieces and salt with enough water to cover. When they are half cooked, change the water with fresh, boiling water and adjust salt levels. Cook this completely until it’s soft. Drain off the excess water right away.
  2. Grind together the grated coconut, chilies, cumin, shallots, and garlic, adding a little water to make a coarse paste that can be used without breaking up.
  3. Heat the coconut oil in a pan. Add in the mustard seeds and curry leaf; allow for some noticeable spluttering. Add the ground paste and sauté for a minute.
  4. Add in your cooked tapioca pieces, and mix well without crushing the pieces. Continue doing so until the raw flavor of each ingredient vanishes. Adjust the seasoning and, when ready, remove from fire.

For Plating

In a bowl, spoon in the tapioca, placing the perfectly cooked lamb brain on top. Spoon in a few spoonsful of sauce, and garnish with few edible flowers as shown in the picture. If you decide to leave the flowers, be sure to make the presentation as nice as possible on the plate.



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