Sous Vide Lamb Cubes in Vindaloo-Style Sauce

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Christina Wylie

Koh Samui Thailand

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, ...

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The lamb in this recipe is cooked sous vide for 24 hours to make it tender and falling apart. As opposed to putting the lamb into a big bowl of sauce, this recipe uses minimal sauce to make it healthier and more versatile. For example, you could serve this dish with rice and chapattis for dinner, and then use the leftovers to fill a healthy wrap for lunch the next day with some fresh salad or my curried slaw recipe.
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Ingredients for 2

  • 14 ounces (400 g) lamb shoulder, cut into bite-sized pieces

  • 6 tablespoons vindaloo curry paste

  • 1 tablespoon ghee or extra virgin olive oil

  • 1 small onion, finely chopped

  • 1 clove garlic, finely chopped

  • 1 teaspoon grated fresh ginger

  • 1 cup water

  • 4 tablespoons tomato paste

  • 1 cup baby spinach

  • 1 teaspoon brown sugar

  • 1 tablespoon chopped cilantro, for serving

  • Paprika, for serving (optional)

  • Plain yogurt, for serving

  • Rice, chapatti or naan bread, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Rub lamb with 2 tablespoons vindaloo paste and place 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.

  • 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. Add water intermittently to keep the lamb submerged.

  • Step 4

    About 40 minutes before the lamb is finished, prepare the sauce: Heat the ghee in a large saucepan over medium high heat. When the ghee is shimmering, add the onion and cook until softened, 3 to 5 minutes.

  • Step 5

    Add the garlic and ginger, and cook until aromatic, about 1 minute. Add the remaining 4 tablespoons vindaloo paste and cook until fragrant, 1 to 2 minutes.

  • Step 6

    Stir in the water and tomato paste and bring to a simmer. Reduce the heat to low, cover, and simmer for 30 minutes.

  • Step 7

    Stir in the spinach and brown sugar, and stir to wilt the spinach. Cover and keep warm.

    • 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 the sauce on the stove.

    • Step 1

      Stir to combine and transfer to a serving bowl. Garnish with cilantro and paprika. Serve topped with yogurt, with rice, chapatti, and/or naan on the side.

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140 F / 60 C Recipe Temp
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