Sous Vide Lamb Curry Shoulder Steak

Curry is a perfect accompaniment for this tender lamb shoulder steak. With the Anova Sous Vide Precision cooker, every bite is fully-infused with the Indian-inspired spices. We simply cannot get enough of this dish!

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 158F / 70C

Ingredients

• 1 (20-ounce) boneless lamb shoulder roast
• 1 tablespoon extra virgin olive oil
• 1 tablespoon Madras curry powder
• 2 teaspoons garlic salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried red chili flakes
• Cooked white rice, for serving
• Fresh cilantro leaves, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 158°F (70°C).
2. Rub the lamb with the olive oil, curry powder, garlic salt, coriander, cumin, and chili flakes. Place in a large zipper lock or vacuum seal bag and seal using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and transfer to a cutting board. Reserve the cooking liquid.
2. Shred the lamb into bite-sized pieces. Discard any large pieces of fat. Toss the shredded lamb with the cooking liquid and serve over rice, garnished with fresh cilantro.