Magaj

Method

1. Put 150 g of goat brain in a bowl of cold water with 1 tsp salt and 0.25 tsp turmeric and leave to soak for 10 minutes — this firms it slightly and draws out blood. Working under a slow trickle of water, gently lift away the thin outer membrane and pull off the red veins with your fingertips; the brain is fragile, so support it in your palm rather than pinching it. Drain, pat dry and cut into 4-5 large pieces.
2. Heat 1 tbsp of ghee in a small kadai or heavy frying pan over medium heat. Add 1 finely chopped small onion with a pinch of the salt and fry 8-10 minutes, stirring often, until the onion is well past golden and a deep even brown — this colour is what gives magaj its dark gravy.
3. Lower the heat, stir in 1 tsp of ginger-garlic paste and 1 slit green chilli and fry about 1 minute until the raw smell goes. Add 1 finely chopped small tomato and cook 5 minutes, pressing with the back of the spoon, until it collapses into a pulp and the mixture pulls together.