Sous Vide Lamb Curry Shoulder Steak


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 158 F / 70 C
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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!

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


  • 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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158 F / 70 C Recipe Temp
Recipe Time
Prep Time