Lamb or goat brains come cleaned and individual packed in America. If you are following this recipe in other parts of the world, you will have to follow few extra  steps in the cleaning of the brain.

I  prepare the brain to cook by dipping it  in warm water and cleaning  any exterior membranes on the brain.  For further steps you may soak it in warm water with salt and turmeric and clean it before cooking.

Next you take a wide pan and add oil to warm. In the oil, sauté chopped onions and ginger garlic paste. Drop in some Garam Masala or the cinnamom stick, cardamoms and cloves for flavors of spice. Next drop in some chopped green chilies which adds  heat to the recipe.

At this point I drop in the  washed lamb/goat brains to the sauted onions.  Immediately  add  salt, turmeric, red chilli powder, and black pepper and sauté it by gently turning the pieces around. You will notice I have added a lot of heat and spice to this recipe. This is intended to balance off any fatty taste of the brain.
Half a cup of water may be added and the pan closed with the lid to let the curry cook. Garnish with cilantro and serve with roti, paratha or naan.