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November 17, 2010



Lamb Kidneys 4-5
Lamb Brains 2-3
Lamb Hearts 2-3
Onion 2
Tomatoes 3 (roughly chopped)
Green Chilies 4 chopped
Ginger 1 inch piece (chopped)
Coriander leaves 1 cup
Whole Red Chilies 1 ½ teaspoon(crushed)
Cumin Seeds 1 teaspoon
Aniseeds ½ teaspoon
Dried Fenugreek Leaves 1 teaspoon
Grounded Mace ¼ teaspoon
Red Chili Powder 1 teaspoon
Coriander Powder 1 ½ teaspoon
Turmeric Powder 1 teaspoon
Grounded Cinnamon ¼ teaspoon
Salt to taste
Ginger Paste 2 teaspoon
Garlic Paste 2 teaspoon
Lemon Juice 1 teaspoon
Cooking Oil ½ cup


Wash all parts of meat very well. Remove any excess fat if needed. Drain any water from meat parts and dry with paper towels. Chop the lamb kidneys and hearts into small pieces. Leave the lamb chops whole. In a small pot bring 2 cups of water to a boil. Add in the lamb brains and boil for about 3 minutes. Drain the brains and throw away water. Roughly chop the brains and set aside. In a small pot or saucepan combine the lamb kidneys, hearts and chops. Add in red chili powder, crushed red chilies, coriander powder, cumin seeds, fenugreek leaves, mace, turmeric powder, cinnamon powder, aniseeds, salt, ginger paste and garlic paste. Cook for about 10 minutes. Heat oil in a flat pan. Add onions and fry until translucent. Add in tomatoes and kidney mixture and fry for about 5 to 10 minutes. Once the chops are tender and cooked add in the lamb brains, coriander/cilantro leaves, ginger and green chilies. Fry for about 5 minutes. Take off heat. Finally add lemon juice and mix well.