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.

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

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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.

Want Great Sous Vide Recipes?

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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