Sous Vide Lamb with Rogan Josh-Style Sauce

This curry is a real crowd pleaser. The sauce is tomato-based, as is typical for rogan josh, but has a few tablespoons of yogurt stirred in at the end to give it creaminess without drastically increasing the calorie count. Serve this with rice and naan bread and you won't go wrong.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 01:20

Recipe Time: 04:00

Temperature : 132.8F / 56C

Ingredients

• 500g (about 1 pound) lamb shoulder, cut into bite-sized pieces
• 2 tablespoons tandoori paste
• 3 tablespoons vegetable oil or ghee, divided
• 3/4 red onion, 1/4 minced and 1/2 chopped
• 1 large or 2–4 small chiles, chopped, plus 1 sliced chile, for serving
• 2 cloves garlic
• 2 teaspoons grated fresh ginger
• 1 teaspoon cardamom pods, ground
• 1 teaspoon coriander seeds, ground
• 1 teaspoon cumin seeds, ground
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt
• 1 (14-ounce) can whole tomatoes
• 4 tablespoons tomato paste
• 1 cinnamon stick
• 3 tablespoons plain yogurt
• 2 tablespoons chopped fresh cilantro, for serving
• Rice, naan bread and/or papadums, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 132ºF (56ºC).
2. Combine the lamb, tandoori paste, and 2 tablespoons vegetable oil in a large zipper lock or vacuum seal bag. Seal the bag 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 4 hours.
4. About 75 minutes before the lamb is finished, prepare the sauce: Combine the minced onion, large chile, garlic, ginger, cardamom, coriander, cumin, paprika, and turmeric in a mortar and pestle. Pound until smooth. (Alternatively, purée in a food processor.) Season with salt.
5. Heat remaining tablespoon oil in a large saucepan over medium high heat. When the oil is shimmering, add the paste and cook until fragrant, 2 to 3 minutes.
6. Add the chopped onion and cook until softened, about 5 minutes. Add the tomatoes, tomato paste, and cinnamon and bring to a simmer. Cover, reduce heat to low, and simmer for 1 hour. Season to taste with salt.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to the sauce on the stove. Stir and remove from the heat.
2. Stir in the yogurt and season to taste with salt. Transfer to a serving bowl and garnish with cilantro. Serve with rice, naan bread, and/or papadums.