"Maghaz (Lamb Brain) is a delicacy in South Asian, Middle Eastern, and some Mediterranean cuisines. It refers specifically to the cooked brain of a lamb, often prepared with aromatic spices and herbs. Maghaz is prized for its soft, creamy texture and rich flavor. 🍽️ What Is Maghaz? Maghaz means “brain” in Urdu/Hindi. Usually refers to lamb or goat brain (sometimes beef). Prepared as a spicy curry or fried dish. Popular in Pakistan, India, Bangladesh, and parts of the Middle East. 🧄 Common Ingredients in Lamb Brain (Maghaz) Dishes: Lamb brain – cleaned and soaked Onions – finely sliced Tomatoes – chopped or pureed (optional) Ginger and garlic paste Green chilies Yogurt (optional, for creamy texture) Spices: Turmeric Red chili powder Coriander powder Garam masala Cumin seeds Fresh coriander leaves for garnish Cooking oil or ghee 🔥 Basic Cooking Method for Maghaz: Clean the lamb brain carefully; soak in salted water to remove impurities. Boil the brain briefly, then peel off the thin membrane if still present. Heat oil or ghee; fry onions until golden. Add ginger-garlic paste and green chilies; sauté briefly. Add tomatoes and spices; cook until oil separates. Add the brain pieces; cook gently until tender and fully cooked through. Garnish with fresh coriander and serve hot. 🍽️ Serving Suggestions: Serve with naan, roti, or paratha Often enjoyed with fresh lemon wedges and salad"