Yield: 4 servings, as a small plate
Ingredients:
Lamb Sweetbreads:
- 1 pound (454 g) lamb sweetbreads (can be replaced by veal sweetbreads)
- Milk, for soaking
- Salt
Rogan Josh:
- 4 tablespoons (60 ml) ghee, divided
- 4 black cardamom seeds, crushed
- 5 cloves, crushed
- 10 black peppercorns, crushed
- ¼ teaspoon (1.25 ml) asafoetida, ground
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 cups (470 ml) lamb stock (or chicken)
- 3 dried Kashmiri chilies, torn
- 2 tablespoons (30 ml) red Kashmiri chili powder
- 3 tablespoons (45 ml) garam masala
- 2 tablespoons (30 ml) all-purpose flour
- Salt
- 1 lemon, juice
Aloo Gobi Mousse:
- 1 head of cauliflower, chopped
- 4 yellow flesh potatoes, peeled
- 4 tablespoons (60 ml) ghee, divided
- 1 teaspoon (5 ml) cumin seed
- 3 cardamom pods, crushed
- 1 bay leaf
- 1 2-inch (5 cm) cinnamon stick
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 inch (2.5 cm) piece of ginger, minced
- 1 red Thai chili, minced
- 1 ¼ cups (300 ml) tomato puree
- 1 ¼ cups (300 ml) chicken stock
- 1 teaspoon (5 ml) ground turmeric
- ¾ cup (180 ml) yogurt
- ½ cup (120 ml) whipping cream, warm
- Salt
To Serve:
- Cornstarch, for dredging
- Vegetable oil, for searing
- Lamb Sweetbreads
- Rogan Josh Sauce
- Aloo Gobi Mousse
- Chopped chives
Special equipment:
- Whipped cream siphon (ISI gun) and 3 N2O cartridges
- Blowtorch
Method:
For the Lamb Sweetbreads:
Clean sweetbreads of any veins, flesh and excess membranes, then soak in milk overnight.
Place the soaked sweetbreads in a pot of cold, salted water, and slowly bring to a simmer over medium heat. Reduce heat to low and cook for 12-15 minutes. Remove the poached sweetbreads and chill completely in the refrigerator.
For the Rogan Josh Sauce:
Warm half the ghee in a pot over medium heat. Add cardamom, cloves and black peppercorns and infuse for 1 minute, until aromatic.
Add onion and garlic, cook for 2 minutes, until starting to soften.
Add asafetida, remaining ghee, and flour. Stir until uniform and cook for 1 minute.
Add lamb stock, Kashmiri chili, Kashmiri chili powder, and garam masala. Bring to a simmer and cook for 20 minutes, stirring regularly, until thick and smooth.
Remove the sauce from the heat. Season with salt and stir in lemon juice. Reserve.
For the Aloo Gobi Mousse:
Boil potatoes for 25 minutes in a pot of lightly salted water, until soft. Press through a ricer or a sieve.
Boil cauliflower for 20 minutes in a pot of lightly salted water, until soft. Blend in a blender or food processor until smooth.
Heat half of the ghee in a pan over medium heat. Add cumin, cardamom, bay leaf, and cinnamon, and toast for 1 minute, until aromatic.
Add onion, garlic, ginger and chili and cook for 2-3 minutes until starting to soften.
Add tomato puree and beef stock, bring to a simmer. Cook for 12 minutes or until reduced by half, then stir in the turmeric and season with salt.
Add sauce to cauliflower in blender and blend until smooth.
Add potato, cream, yogurt and remaining ghee to the mixture in the blender and process until fully smooth. Season with salt.
Transfer to whipped cream siphon (ISI gun), and charge with 3 N20 cartridges.
Shake well, and let sit for 5 minutes.
To Serve:
Heat vegetable oil in a small pan over medium high heat. Dredge the poached sweetbreads in cornstarch and sear on all sides until lightly browned. Add some Rogan Josh Sauce to pan and baste.
Use a blowtorch to brown the lamb while tossing in the pan with the sauce.
Remove the tip from the ISI gun, release ¼ cup (60 ml) of the Aloo Gobi Mousse onto a serving dish, garnish with chives, then arrange the sweetbreads neatly around the plate.
