Go Back
Print Recipe

Sous Vide Lamb Masala with Prune Chutney

Indian flavors in a dish of perfectly cooked lamb steaks. Everyone will surely love this fusion of flavors!

[adinserter name="Yummly"]
Prep Time15 minutes
Cook Time1 hour
Total Time2 hours 15 minutes
Course: Main Dish
Cuisine: Indian
Servings: 4 people

Ingredients

Lamb

  • 4 Pieces Lamb Rack Chops
  • 2 Tablespoons Garam Masala
  • Salt to taste

Prune Chutney

  • 1 Cup Prunes roughly chopped
  • 1/4 Cup Apple Cider Vinegar
  • 1 Piece Shallot thinly sliced
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • 2 Teaspoons Black Peppercorns
  • 1 Cup Water

Instructions

  • Combine all the ingredients for the chutney in a saucepan and simmer until thick.
  • Season the lamb with salt and garam masala.
  • Put in a sous vide bag and cook for 1 hour at 130F.
  • Transfer lamb to an ice bath.
  • Sear the lamb for 30-45 seconds per side.
  • Allow the lamb to rest for 10 minutes.
  • Serve with rice and prune chutney.