Beginner
“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
Ingredients
Boneless lamb leg (1.5 lbs)
Spice Mix:
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
Tempering:
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
Shallot Potatoes:
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
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Skillet
- Baking dish
Timing
Prepping time: 25 minutes / Cooking time: 1 hour 20 minutes (excludes sous vide cooking)
Servings
4-6
Directions
For the Lamb:
- Cut the lamb into thin strips.
- Make the spice mix with the dry ingredients listed. (Note: the spice mix makes enough for 5 lbs of lamb).
- Rub the lamb with 6 tablespoons of the spice mix, add the vegetable oil, and place inside a sous vide pouch and vacuum seal.
- Cook the lamb in a water bath with the circulator set at 140°F (60°C) for about 12 hours.
To Temper:
- In a large skillet over medium, heat the coconut oil.
- Add the mustard seeds. When they begin to pop, add the cinnamon, green cardamom, whole cloves, sliced garlic, curry leaf, and strip of fresh coconut.
- When the garlic turns a golden color, add the sliced shallots and continue to stir until the shallots are translucent. Add the cooked lamb, mix well, and set aside.
For the Potatoes:
- Peel, boil, and mash the potatoes.
- In a large skillet over medium, heat the coconut oil.
- Add the mustard seeds. When they begin to pop, add the curry leaf and sliced shallots and cook until the shallots are browned.
- Add the crushed red pepper and the mashed potatoes, salt to taste, and mix well. Set aside.
- Place the cooked lamb mixture in a baking dish, top with the shallot potatoes, and bake in an oven at 400°F until the potatoes are browned.
To Serve:
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.
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