Sous Vide Lamb Curry Shoulder Steak

Ingredients for 2

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 158°F (70°C).

• Step 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.

• Step 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

• Step 0

  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.

• Step 1

  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.

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