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Print this Recipe    Lamb Brains

MOROCCAN-STYLE BRAINS
Serves 4.

4 sets of lamb brains
white vinegar
3 cloves garlic, crushed
< cup olive oil
1 x 450 g tin peeled tomatoes, drained
1 small bunch flat-leaved parsley, finely chopped
1 small bunch fresh coriander, finely chopped
1 teaspoon ground sweet paprika
pinch of cayenne pepper
1 teaspoon ground cumin
1 tablespoon lemon juice
rind of 1 preserved lemon, cut into wide strips

Soak the lamb brains in water with 2 teaspoons of vinegar for 1
hour. Remove thin membranes round brains, using a wooden skewer,
and wash under cold running water. Cut into largish pieces, removing
lobes.

Cook garlic in oil in large heavy-based pan until golden. Add
tomatoes, parsley, coriander, paprika, cayenne pepper, cumin, lemon
juice and rind. Simmer for 5 minutes.

Add brains and cook gently for 10 minutes, turning frequently.
Serve immediately.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
elusive lamb brains, September 27, 2004 - 07:57 AM
Reviewer: Anonymous from London, UK
this is is very addictive. My local butcher has now shut down, however, and I am finding it very difficult to find any one who sells lamb brains in London. Any ideas ? Frankie

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