Sous Vide Lamb Curry Recipe

For the Pre-Bath

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.

For the Sous Vide Lamb

At least 48 to 72 hours before serving

Preheat the water bath to 131°F (55°C).

Place the pouch in the water bath for 2 to 3 days.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Lamb Curry

At least 30 to 45 minutes before serving

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.