Clean and wash the lamb brain and cut to pieces (which ever size you like). Boil two cups of water in a vessel. Add a pinch of haldi and salt to it. Now add the cut pieces to the water and boil it for 8 to 10 mins. Drain the water and keep it aside.
Now heat 2 table spoons of oil in a pan. Add cloves, cinnamon, bay leaf and cardamom to it. Fry for a while and add the onions, green chillies and curry leaves. Fry until the Onions turn translucent. Now add ginger garlic paste. Stir fry and add red chilli powder, haldi, and salt to taste. Now add the brain pieces.
Mix well and add chopped tomatoes and the ground masala paste. Cook in a medium flame for some time until the tomatoes become tender. Add a cup of water cook for few more mins until the gravy thickens and switch of the flame. Take the Lamb brain gravy curry/Brain Iguru koora into a serving bowl and garnish with chopped coriander leaves. Tastes good with Rotis, rice or chapatis.....................