214 calories per serve (2 servings)
5 Points (old)
If you’ve never tried lambs’ brains you’re in for a treat. They’re creamy and light all at once. Part boiled egg white, part cloud and incredibly comforting. The pungent tomato sauce pairs wonderfully with the brains. Lambs’ brains are small but as they’re rich one brain is sufficient for a meal.
I purchase brains frozen from the butcher and don’t peel them.
- 1 tbsp, butter
- 4 cloves, garlic, finely sliced
- 1.5 tsp, coriander, toasted and ground
- 1 tsp, ground cumin
- 20 g, green chilli, chopped finely
- 1 tsp, coriander (cilantro) leaves
- 200 g, tomato (skinned and chopped)
- 200 g, lamb brains, rinsed
- Heat butter in a saucepan over a medium low heat. Add garlic and cook until just starting to get golden brown. Add tomato and spices, season and allow to simmer for half an hour for the flavours to meld. Add a little water if the sauce starts to dry out.
- Cut the brains into small pieces - about the size of a walnut and place them in the sauce. Simmer for 10 - 15 minutes until they are just cooked through.
- Serve sprinkled with the fresh coriander leaves.
Nutritional data & Weight Watchers points are an approximation only.