“I always tell young chefs and cooks that when you stick to your roots with the flavors and tastes that you grew up with and combine it with the use of technology, it takes you to a totally different level. Thank you Cuisine Solutions for the opportunity!”
-Chef K.N. Vinod
Boneless lamb leg (1.5 lbs)
8 Tbsp ground coriander
2 Tbsp ground red chili
4 Tbsp whole black pepper, toasted and ground
4 Tbsp fennel seed toasted and ground
2 Tbsp ground turmeric
4 Tbsp garlic powder
2 Tbsp ground ginger
4 Tbsp freshly made garam masala (preferable) or store-bought
2 Tbsp salt
½ C vegetable oil
½ C coconut oil
1 tsp mustard seeds
1 cinnamon stick
6 pieces green cardamom
4 pieces whole cloves
4 Tbsp sliced garlic
1 sprig curry leaf
½ C fresh coconut, cut into strips
½ C sliced shallots
1.5 lbs Russet or Yukon Gold potatoes, peeled
6 Tbsp coconut oil
2 C shallots, sliced
1 Tbsp mustard seeds
1 sprig curry leaf
2 tsp crushed red pepper
Salt, to taste
Prepping time: 25 minutes / Cooking time: 1 hour 20 minutes (excludes sous vide cooking)
If desired, garnish with a poached egg and a fried curry leaf, and serve with any chutney of your choice. To make the poached egg, place the eggs directly in the water bath and cook using a circulator set at 144°F (62°C) for one hour.
Chef Nelson Banegas, of Standing Room Only in Scarsdale, NY, earned second-place honors in the International Sous Vide Day 2019 Sous Vide Tastemakers contest. He shared his recipe with Sous-Vide.
Chef Rickie Perez, winner of the Sous Vide Tastemaker contest for International Sous Vide Day 2019, shares his healthy recipe.
Tom Martillotti, the fourth-place winner of the 2019 International Sous Vide Day Tastemakers contest, shares his recipe with Sous-Vide magazine.
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