Curried Lamb Sweetbreads

Name: Curried Lamb Sweetbreads
Yield: Serves 4
Cuisine: British
Ingredients: 1 garlic clove, peeled and minced; salt and pepper; salt and pepper; 1 white onion, peeled and chopped; 25 g butter; 100 g plain flour, for dusting; 1 tsp mild curry powder; 50 g butter; 800 g lamb’s sweetbreads, trimmed of fat and gristle, and rinsed; about 40 g split blanched almonds, toasted; 1 small knob of butter; 4 large handfuls of Brussels sprouts, separated into leaves, washed; 90 g raisins, soaked in warm water; 90 g raisins, soaked in warm water; 1 bay leaf; 250 ml double cream; ½ tbsp Madras curry powder; 125 ml vermouth

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I like to use offal on my menus, and I’m always pleasantly surprised how many people order sweetbreads.

Ingredients

800 g lamb’s sweetbreads, trimmed of fat and gristle, and rinsed
50 g butter
1

Europe
United Kingdom
Main course
January
February
Winter

Method

First make the sauce. Melt the butter in a saucepan, throw in the onion and sweat for 10 minutes. Add a pinch of salt, the garlic and curry powder and cook out for 2 minutes. Now add the vermouth and bay leaf, and boil to reduce by half. Add the cream and bring to the boil. Strain if desired and reserve. Taste for seasoning. At this point add the raisins. Keep warm.

For the sweetbreads,