meat

Sheep brain

Bheja

100 g1 brain

Typical sheep brain about 100 g.

Nothing truly replaces the creamy, custardy texture of brain; lamb brain is the closest.

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  Lamb brain

  Use the same weight; clean and blanch as for sheep brain and cook for the same short time. It is the nearest texture and flavour.

• 
  Mixed offal

  Use the same weight, chop small and simmer a little longer until tender; flavour is stronger and the texture less custardy.

• 
  Lamb kidney

  Use the same weight, core and chop, then cook 5–10 minutes longer; it is firmer and more metallic in taste.

• 
  Paneer

  Use the same weight; cut into small cubes and add for the last 5 minutes only, so it stays soft. The sauce will be less rich without brain.

• 
  Mushroom

  Use the same weight; halve or quarter and simmer 8–10 minutes until tender. It gives a soft, savoury texture but releases water.

• 
  Cauliflower

  Use the same weight in small florets; parboil 5 minutes, then simmer until tender. It holds its shape and needs longer than brain.

Bheja

Sheep's Brains with Coconut Milk