How do I cook the brains of sheep

How do I cook the brains of sheep


  • 1 Meat
  • 2 brain lamb marinated 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 sheep brains fried 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation


The sheep meat more meat desire and demand among people because of their flavor and tasty taste different, which gives the dishes character different draws both tastes, as well as the great nutritional benefits accruing out of this meat on the body as well as it gives the food taste delicious.

People used since ancient concoction of different parts of the lamb like the bowels of the lamb and they Bhacoha rice, as well as the head of the Lamb and his brain.

Brain lamb marinated


  • Three cloves of garlic, finely chopped.
  • A century of red chili peppers, cut into thin slices.
  • Four pieces of the brains of sheep.
  • Small spoon of salt.
  • Two grains of tomatoes, Mtostta size, chopped finely.
  • A tablespoon of coriander leaves, finely chopped.
  • Cup of oil.
  • ½ teaspoon ground cumin.

How to prepare

  • Soak the brains of sheep in the proper amount of warm water for a period of time up to almost half an hour, for the purpose of facilitating the removal of the brain skin.
  • In a deep saucepan put two tablespoons of oil, and then add both red pepper slices, coriander, tomatoes, salt, chopped garlic, and toss ingredients together well.
  • After we make sure that all the ingredients have That, add the lamb pieces brains and toss ingredients together well, and then put the pot on low heat for a period of time up to fifteen minutes.
  • Add the cumin to the brains of the sheep to give it a delicious taste.
  • Put the lamb in a serving dish, and Nzinh little coriander leaves, chopped finely.

Fried lamb brains


  • A quarter kilogram of beef Nkhaat, well washed with salt and water, and cleaned well appendages and cutting unwanted.
  • Onion, medium-sized, finely chopped.
  • Cloves of garlic Mehrosan well.
  • A grain of lemon juice.
  • Small half teaspoon of ground black pepper.
  • ¼ teaspoon of ground cardamom.
  • A quarter of a teaspoon of salt.
  • A quarter of a teaspoon of ground rosemary.
  • Cave sheets.
  • Egg cream with a pinch of salt pinch of black pepper, and tablespoons of water.
  • Half a cup of white flour spiced with salt and black pepper.
  • Half a cup of spiced breadcrumbs.
  • The amount of oil for frying.

How to prepare

  • Boil in a large amount of water as much, and then add Nkhaat beef with the amount of spices, onion, garlic, and lemon.
  • Leave the mixture to boil for ten minutes to simmer and then raise the amount of fire.
  • We go out Alnkhaat cautiously from the water, and then cut it into small pieces.
  • Ngams each piece with a mixture of Alnkhaat eggs, then the amount of flour and finally breaded.
  • Keep Alnkhaat in the refrigerator for five minutes until slightly cohere.
  • Preheat the amount of oil in a saucepan over medium heat, and I transferred the bone pieces until the color changes from both sides and become a golden color.
  • Keep fried Alnkhaat in tissue paper and even get rid of excess oil.
  • Keep fried Alnkhaat in serving dish, and our hot with Alkrchat and empties or with cirrus.


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