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