Sweetbreads in Curried Butter Sauce

When I was travelling in India I always searched for brain curry on the menu as it can be a most exquisite dish. As brains are less easy to come by I have tried out my own version with lamb’s sweetbreads. It is simple to make, mild and tender; the sweetbreads and butter magically combine to make their own rich creamy sauce with a zest of fresh ginger and chilli. Serve with plain rice and a crisp green vegetable so as not to detract from the delicate flavour.