Sous Vide Goat Curry
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Ingredients for 2
2 1/4 pounds (1 kg) boneless goat meat, cut into large pieces
2 tablespoons ghee, divided
1–3 teaspoons hot chile powder, to taste
2 teaspoons coriander seeds, ground
2 cloves garlic, minced, divided
1 teaspoon turmeric
1 teaspoon cumin seeds, ground
1 teaspoon paprika
1 teaspoon grated fresh ginger
2 cardamom pods
1 bay leaf
1 red onion, sliced 1/4-inch thick
1 (14-ounce) can diced tomatoes
1 teaspoon garam masala
2 tablespoons full fat plain yogurt
1 tablespoon chopped fresh cilantro, for serving (optional)
Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
In a large bowl, combine goat, 1 tablespoon ghee, chile powder, 1 teaspoon coriander, 1 clove garlic, turmeric, cumin, paprika, ginger, cardamom, and bay leaf. Toss to coat.
Divide goat mixture between 2 or 3 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
Place the bags in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the goat submerged.
When the timer goes off, remove the bags from the water bath. Set aside.
Melt the remaining tablespoon ghee in a large saucepan over medium heat. When the ghee is shimmering, add the onion and cook, stirring frequently, until it begins to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Stir in the tomatoes and garam masala and bring to a simmer. Reduce the heat to low and stir in the yogurt. Season to taste with salt.
Stir in the entire contents of the zipper lock bags and return to a simmer. Continue to cook until flavors are melded, about 10 minutes. Season to taste with salt and serve topped with cilantro.