Thursday, April 5, 2007

Lamb brains in butter (Nkha'at mi'leeye)

Photo: Lamb brains in butter (Nkha'at mi'leeye)




This recipe for Lamb brains in butter (Nkha'at mi'leeye) crumbs and fries the brains so that they look very appetizing. 

Ingredients:


5 lamb brains
2 tablespoons milk
1 egg
flour
1/4 teaspoon salt
cold water
2 wedges lemon
2 wedges onion
4 tablespoons salt
2 tablespoons vinegar
butter.

Preparation:

Prepare the brains by removing the thin skin that covers the brains.(if you find this difficult put them in cold, salted water with a spoon of vinegar for 15 minutes).

Put the brains in a pot of cold water and add the lemon, salt, vinegar and onion.

Bring to the boil, reduce heat, and boil gently until tender
(10-12minutes).

Prepare a batter from the egg, salt, milk and enough flour to bother the mixture. Put the prepared brains in the batter and saute them on all sides in a melted butter. 

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