Making curries

Asked by thenco on Friday, September 24
I am curious as to which is the better approach for cooking a lamb curry sous-vide. I am about to try the "under pressure" approach with cooking the lamb sous-vide in a small amount of spice flavoured oil and then make the sauce separate to cover the lamb once cooked <br />or <br />Should I make the sauce and then cook the lamb and sauce sous-vide with only a bare amount of the sauce so as not to overpower the lamb. <br />I like the traditional indian or burmese tastes and also sous-vide cooked lamb. The objective is to combine the best of both techniques. Does any one have any experience here please?

4 Answers to This Question

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Indian restaurants normally cook their meat for the day by cutting it into serving portions eg cubes, strips, joints, and then they simmer it in lightly spiced water until tender. The sauces are cooked separately and the two ingredients are heated as ordered. Cut your meat. Rub it with a mixture of garlic powder, cummin, coriander and dried ginger. Sous vide and add the prepared sauce.
Answered by Pindar on Monday, April 16
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I've just done a 72 hour lamb shoulder which I immediately cubed and flash fried. <br /> <br />After this, a fairly pungent coconut based sauce with a kick of chilles and tomatoes was combined in a vacuum bag for 30 mins. This appeared to do a really great job of infusing the flavour, and this was then heated through in the pan with the meat and juice. <br /> <br />I've previously found that cooking the meat with sauce leads to it becoming overpowered due to the cooking times involved. <br /> <br />
Answered by DaveyT on Monday, May 09
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This is my favorite subject! In short, whether it is lamb, goat, chicken, fish, duck, beef, etc., and whether it is curry, koorma, chili, stew, stroganoff, rice-a-roni, or whatever you desire, the process is the same. The meat cooks sous vide apart from the rest of the recipe! Vegetables and grain products cook at higher temperatures, typically boiling or frying. Eschew the concept of "blending" the flavors together, and instead make the flavors "pop" by cooking each vegetable flavor separately. This is how a modern French cook prepares infinitely more flavorful Rattatouille. When a sauce includes meat flavors, deglaze the searing pan adding the bag juices to cook down (if the seasoning in the bag is appropriate), preparing the sauce just as you would if the meat were sautéed. Finish the vegetables together, and allow them to cool to near the water bath temperature before mixing in the meat immediately before serving. <br /> <br />With a curry, you'd be sautéing spices like coriander seed, cumin, fennel, red pepper pods, cardamom with onion, garlic, ginger, adding veggies to sauté in the spices, perhaps adding garam masala at the end. You'd do something similar when the meat is seared, but for just long enough to add a pleasant brown on the outside of the meat without cooking the inside. You can use the same pan and remove the meat to cool a bit before deglazing and adding the veggies. <br /> <br />Modifying a traditional recipe to make the meat more tender and flavorful through sous vide techniques is really very easy, and allows much of the work to be simplified and offset in time from the immediate mealtime preparation. This, in turn takes pressure of the cook just prior to meals. Because the nature of cooking Indian-style meals can be supremely complex, this is truly an improvement in the life of the cook.
Answered by Leigh Jones on Monday, June 17
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That's a really good question, I'm really not sure which would work best. I bet that both of them would turn out well. I'd love to hear what your results are.
Answered by Jason Logsdon on Saturday, September 25
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide which you can get at or as a pdf download.

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