Curried Lamb Marination Bag | Recipe by sousvidetools.com

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Curried Lamb Marination Bag

COOK TIME: 3-8 hours
PREP TIME: 15 Mins
DIFFICULTY: Beginner
SERVES: 4

Ingredients

500g diced lamb
2 tbsp curry powder
1 tbsp olive oil
Small handful fresh coriander, roughly chopped
Zest of ½ lemon
½ tsp salt
½ tsp black pepper

Equipment

Vaccum Sealer

Embossed Vaccum Pouches

Method

IN THE BAG: Curried Lamb

Sometimes you don’t need a long list of ingredients to make something seriously tasty.

Lamb, curry powder, fresh coriander, olive oil, lemon peel, salt and pepper. Everything goes straight into the bag, vacuum sealed and left to marinate before cooking sous vide.

Finish with a hot sear for a beautifully caramelised outside, then serve with a little extra coriander and lemon.

Simple. Full of flavour. Straight out of the bag.

Add the lamb to a vacuum bag.
Add the curry powder, olive oil, coriander, lemon peel, salt and pepper.
Massage the bag well to evenly coat the lamb.
Vacuum seal and leave to marinate in the fridge for at least 2 hours, ideally overnight.
Cook sous vide until the lamb is tender.
Remove from the bag, pat dry and finish in a hot pan or on the grill to caramelise the outside.
Finish with fresh coriander and a little more lemon zest if desired.

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