This is a classic curry featuring sous vide boneless leg of lamb. It can also be used with chicken or pork. Serve it with rice and bread to soak up sauce and maybe a crisp salad to offset the richness of the curry.
By Jason Logsdon
Published September 1, 2012
Prep Time: 15 Minutes Cooking Time: Cooking 2 to 3 Days (why the range?) Finishing Time: 45 Minutes Temperature: 131°F / 55°C Serves: 4
Sous Vide Lamb Curry Ingredients
For the Lamb
2 pounds boneless leg of lamb, cut into 1"-2" chunks 2 teaspoons garam masala
For the Curry
3 onions, chopped 5 garlic cloves, coarsely chopped 2-inch piece fresh ginger, peeled and cut into large chunks 3 tablespoons canola oil 2 carrots, peeled and chopped 1 red bell pepper, chopped 2 teaspoons ground coriander 1/2 teaspoon black pepper 1/2 teaspoon ground cloves 1/4-1 teaspoon cayenne pepper, to taste 1/2 teaspoon garam masala 1/2 cup plain yogurt, preferable whole milk 11/2 cups water 1/4 cup heavy cream 1/4 cup fresh parsley, chopped
Salt and pepper
Sous Vide Lamb Curry Instructions
Pepper the lamb then sprinkle with the garam masala. Place into the sous vide pouch and seal.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
Preheat the water bath to 131°F / 55°C.
Place the pouch in the water bath for 2 to 3 days.
Finishing the Sous Vide Lamb Curry
About 30 to 45 minutes before the lamb is done start working on the curry.
Add half the onion and all of the garlic and ginger to a food processor. Process to a paste.
Warm a pan over medium-high heat with the canola oil in it. Add the remaining onion and cook until it begins to soften, about 5 minutes. Add the carrots and cook for another 5 minutes. Add the red bell pepper and cook for another 5 minutes.
Add the pureed onion mixture, the coriander, pepper, cayenne, garam masala, and cloves to the pan. Cook for about 10 minutes while stirring occasionally.
Add the yogurt and water and bring to a simmer. Remove the lamb from the sous vide pouches and add to the pan, along with some of the juices from the pouch. Stir well and let simmer for about 5 minutes.
Stir in the cream and parsley and serve, preferably over rice or with crusty bread.
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