How to Cook the Lamb Sweetbreads?
The lamb sweetbreads are not sweet in taste as it sounds. But lamb sweetbreads are super soft in texture and super hard in preparation, especially when you buy from Kari Kadai. Let’s have a quick look at texture, cooking technique, and whatnot…
What are Sweetbreads?
Lamb sweetbreads are the heart, throat, thymus glands, and pancreas of a lamb. You can get this specialized meat from butcher shops but they may not have the perfect cuts. So it’s always advised to get from Kari Kadai through a simple tap on the Kari Kadai application.
How to Cook Lamb Sweetbreads?
To remove impurities, it’s always advisable to soak the sweetbreads in salt water, hot water, or vinegar.
Pan Fried Lamb Sweetbreads
Pan-fried sweetbreads are super crispy outside and super tender and juicy inside. The ingredients required to cook this recipe are
Ingredients to cook Sweetbreads
- Lamb sweetbreads
- Milk
- Flour
- Onion
- Some vegetables you like (Peas, Carrot, mushrooms, capsicum, spring onion, potatoes) – Optional
- Garlic
- Ginger
- Coriander and mint leaves
- Tamarind
Steps to cook South Indian style Pan-fried Lamb Sweetbreads
Step 1 – Soak the Lamb Sweetbreads
Soaking is done to make the meat more juicy and tender. Soak the heart, throat, thymus glands and pancreas of a lamb in milk for a night or at least 4 hours before cooking in the fridge.
Step 2 – Blanching
On the next day or after 4 hours, blanch the sweetbreads in hot water for 30 seconds.
Step 3 – Peel the exterior skin of Sweetbreads.
After blanching and soaking it in cold water, peel the exterior hard membrane combined with milk solids.
Step 4 – Coating
Once you are done with peeling, coat the exterior area with flour, salt and pepper. Meanwhile, just a thin layer of flour is enough, adding too much flour will not be delightful in taste.
Step 5 – Set the pan for Lamb Sweetbreads
Fire the pan, and add some ghee or oil of your preference. Once the oil gets hot add the cloves and chopped ginger garlic.
Moreover, add some mint leaves and coriander after the ginger and garlic are well cooked. Adding green leaves at an early stage of frying may sound different but it always tastes good for such pan-fried non-veg recipes.
Then add sliced onions and vegetables if you like.
Now comes the secret ingredient of the recipe, tamarind water. In cold countries, restaurant chefs use to add white wine instead of 3 tablespoons of tamarind water.
Step 6 – Time to launch the Sweetbreads on the pan
Once the water begins to boil with water, place the tiny pieces of lamb sweetbread on the pan. Then, put a lid on top of the pan for 4 to 5 minutes and let the warm hot air go into the sweetbreads.
Step 7 – Garnishing
After then, serve the pan-fried lamb sweetbreads by garnishing them with leaves of mint and coriander.