100 minutes
A savory and flavorful dish featuring pan-seared sweetbreads paired with a vibrant cilantro-ginger sauce.
Sweetbreads, soaked in ice water
0 lb
Medium-sized Onion, one sliced into rings, one coarsely chopped
each
Garlic Clove, peeled and coarsely chopped
each
Fresh Ginger, peeled and coarsely chopped
0.25 inches
tablespoons
Hot Green Chili, finely sliced
each
tablespoons
teaspoons
teaspoons
Turmeric Powder
teaspoons
tablespoons
tablespoons
teaspoons
tablespoons
tablespoons
1. Soak Sweetbreads
Soak the sweetbreads in ice water for an hour to help remove impurities and prepare them for cooking.
2. Prepare Onions
Peel and slice one onion into fine rings and halve them. Coarsely chop the other onion.
3. Blend Paste
Blend the chopped onion, garlic, and ginger with three tablespoons of water in an electric blender until it forms a smooth paste.
4. Fry Onion Rings
Heat the vegetable oil in a 10–12-inch skillet over medium-high heat. Add the halved onion rings and fry them until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain.
5. Cook Paste
In the same skillet with the remaining oil, fry the prepared paste for about 6 to 8 minutes until it turns a medium golden brown, stirring constantly to prevent sticking.
6. Add Spices and Flavorings
Add the finely sliced green chili (or cayenne pepper) and chopped cilantro, cooking for another minute to release their flavors. Then, stir in the ground coriander, cumin, and turmeric, allowing the spices to cook for about a minute. Add the tomato sauce and yogurt, stirring well, and simmer the mixture for 15 minutes, adding warm water as needed to maintain a sauce-like consistency.
7. Prepare Sweetbreads
While the sauce is simmering, bring 4 quarts of water to a boil in a large pot. Add one teaspoon of salt and the vinegar, then add the sweetbreads. Boil them briefly, then plunge them into ice water. Drain and peel the sweetbreads, breaking them into smaller, bite-sized pieces.
8. Combine Sweetbreads and Sauce
Add the sweetbreads to the skillet with the simmered sauce, stirring to coat them thoroughly. Pour in the lemon juice and continue cooking for about 15 minutes, allowing the sweetbreads to absorb the rich flavors of the sauce.
9. Serve
To serve, transfer the sweetbreads and sauce to a warm dish and sprinkle with the browned onion rings for added texture and flavor. Enjoy your Pan-Seared Sweetbreads with hot chapatis, a vegetable side, and a yogurt dish of your choice.
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