Breaded Lamb Sweetbreads
The recipe is breaded lamb sweetbreads: the sweetbreads are briefly boiled with cardamom, onion, lemon, and a little spice blend, then chilled in cold water or ice water. They are then dipped in egg mixed with flour and spices, coated in breadcrumbs, and fried in oil until crisp and golden.
Lamb sweetbreads coated in flour, egg, and breadcrumbs, then cooked until crisp and golden for a rich, savory dish.
Like breaded fried offal or cutlets.
Sweetbreads are an organ meat that many home cooks may not know. They are usually cleaned, seasoned, coated, and cooked hot until the outside is crisp.
Ingredients
- 1 Egg
- 2 tablespoons Flour
- 1.5 cups Breadcrumbs
- Whole cardamom pods
- 1 Small onion
- 1 teaspoon Salt
- 1 tablespoon Red pepper
- 1 tablespoon White pepper
- 1 tablespoon Curry powder
- 1 tablespoon Garlic powder
Instructions
- In a pot over the heat, bring the water to a boil first.
- In the same pot, add the cardamom pods, small onion, and lemon slices.
- In a bowl, mix together the paprika, white pepper, curry powder, garlic powder, and salt.
- In the same pot, add 2 teaspoons of the spice blend to the boiling water.
- In the same pot, boil the lamb sweetbreads for only 5 minutes.
- Drain the sweetbreads from the pot after boiling.
- Transfer the sweetbreads immediately to very cold water or ice water in another bowl.
- In a bowl, prepare the coating by mixing the egg with a little water.
- In the same bowl, add some of the spice blend, then add the flour gradually until the consistency is suitable.
- On another plate, mix the breadcrumbs with the remaining spice blend.
- Using your hands, dip the sweetbreads in the egg and seasoning mixture.
- Coat the sweetbreads with breadcrumbs on the same plate.
- In a frying pan over the heat, heat the oil.
- In the same pan, fry the sweetbreads until golden and crispy.