Modernist Cooking Made Easy is now Amazing Food Made Easy. It's the same great recipes, reviews, and articles just with a new name!
View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Lamb Curry Recipe

Sous vide lamb curry

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.

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Lamb Curry you can check out the following.

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous Vide Lamb Curry

  • Published: September 1, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 or up to 3 Days
  • Cooks: 131°F (55°C) for 48 or up to 72 Hours
  • Serves: 4

Ingredients for Sous Vide Lamb Curry

  • For the Sous Vide Lamb

  • 2 pounds boneless leg of lamb, cut into 1 to 2 inch chunks
  • 2 teaspoons garam masala
  • Pepper
  • 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 to 1 teaspoon cayenne pepper, to taste
  • 1/2 teaspoon garam masala
  • 1/2 cup plain yogurt, preferable whole milk
  • 1.5 cups water
  • 1/4 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper

Cooking Instructions for Sous Vide Lamb Curry

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.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Lamb Curry Recipe

PTCooking 2D Ingredients: 2 pounds boneless leg of lamb cut into 1\-2\ chunks 2 teaspoons garam masala 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