Coming from Kazakhstan's offal tradition, boiled lamb brain is made by boiling cleaned lamb brain and then briefly cooking it together with leftover boiled meat, onion and spices. Cooking the brain alongside the leftover meat gives the dish a balanced contrast in texture.
Boil the cleaned lamb brain with the bay leaf in a little water over low heat for 15 minutes, then drain.
Shred the leftover boiled meat and place it in a pan with the onion and garlic cloves.
Break the boiled brain into pieces and cook it with the meat, black pepper and salt for 15 minutes.
Sprinkle with dill and serve hot.
As soon as the water starts boiling while cooking the brain, lower the heat right away; a hard boil breaks up the texture.
Soaking the brain in cold water for 10 minutes before boiling makes it much easier to clean off the membrane.
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