Veal sweetbread, Tandoori spices, Cucumber and Mint - James Martin Chef

Ingredients

• 250g veal sweetbread (sinew removed)
• 250g salted butter
• 5 sprigs of thyme
• 1 tooth of crushed garlic
• 1 chopped shallot
• 20g minced ginger
• 1 tooth of grated garlic
• 150g coconut milk
• 150g chopped tomatoes
• ½ tsp of toasted coriander seeds finely ground
• ½ tsp of madras curry spice
• ½ tsp of garam masala
• ½ tsp tandoori curry spice
• 2 curry leaves
• 100g beurre noisette
• 100g cream
• Salt to taste
• 300g natural yoghurt
• ½ green chilli
• ½ teaspoon fresh lemon zest
• Juice of 1 lemon
• 2 tablespoons of fresh coriander
• 100g sugar
• 100g white wine vinegar
• 50g water
• 2 bunches of mint
• 25g fresh mint leaves
• 100g sunflower oil
• ¼ of a cucumber peeled and deseeded
• 4 leaves of shredded mint