Curried Lamb Sweetbreads from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• 250 ml double cream
• 1 bay leaf
• 125 ml vermouth
• ½ tbsp Madras curry powder
• 1 garlic clove, peeled and minced
• salt and pepper
• 25 g butter
• 1 white onion, peeled and chopped
• 100 g plain flour, for dusting
• 1 tsp mild curry powder
• 50 g butter
• 90 g raisins, soaked in warm water
• 1 small knob of butter
• 4 large handfuls of Brussels sprouts, separated into leaves, washed
• 800 g lamb’s sweetbreads, trimmed of fat and gristle, and rinsed
• about 40 g split blanched almonds, toasted