Sous Vide Lamb Neck Fillet with Mango Salsa and Dhal | Recipe by sousvidetools.com

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Sous Vide Lamb Neck Fillet with Mango Salsa and Dhal

Sous Vide Lamb Neck Fillet with Mango Salsa and Dhal Recipes Sousvide, Lamb, Neck Fillet, Mango Salsa, Dhal, indian, dinner, Indian
  • COOK TIME: 1 Hour 30 Minutes
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

Marinated sous vide lamb neck fillet

  • 4 lamb neck fillets, trimmed
  • 4 tbsp of yoghurt
  • 2 tbsp of vegetable oil
  • 1/2 tsp salt
  • 3 tbsp of mild curry powder
  • 1 tbsp of garam masala
  • 2 tsp turmeric
  • 1 tsp mild chilli powder
  • 1/2 red onion, finely sliced
  • 1 garlic clove, finely sliced

 

Dhal

  • 300g of yellow split peas
  • 1 knob of butter
  • 1 small leek, finely sliced and washed
  • 3 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 red onion, cut into thick slices
  • 2 tbsp of mango chutney
  • lime juice, to taste
  • salt, to taste
  • 2 tbsp of Greek yoghurt
  • chopped coriander, to taste

 

Mango salsa

  • 1/2 mango, finely chopped
  • 2 tbsp of mango chutney
  • 1/4 red onion, finely chopped
  • coriander stalks, 1–2 tbsp, finely chopped
  • 1/2 tsp lime zest
  • lime juice, to taste

 

To serve

  • Greek yoghurt

Equipment

Sous Vide Chamber Vacuum Sealer

Vacuum Sealer Bag

Sous Vide Water Bath 

Frying Pan

 

Method

Recipe courtesy of Phil Fanning of Great British Chefs 

  1. Marinate the lamb the day before cooking. Add the yoghurt, vegetable oil, salt, curry powder, garam masala, turmeric, chilli powder, onion and garlic to a bowl and mix until combined. Coat the lamb neck fillets, reserving half of the marinade in the fridge, and place the fillets in a vacuum bag. Seal with a chamber sealer and leave to marinate in the fridge for 12–24 hours
  2. To make the dhal, rinse the split peas under cold water for a few minutes, then transfer to a pan and cover with cold water. Bring to the boil, cook for 10 minutes, then turn the heat down to a gentle simmer and cook for 45–55 minutes until they are tender but not mushy
  3. Add a knob of butter to a small pan and add the leek. Add a pinch of salt, cover with a lid and cook over a low heat until soft
  4. In a dry frying pan, gently toast the curry powder, turmeric and garam masala until fragrant. Add to the leeks and cook over a low heat for a further 5–10 minutes. Meanwhile, blanch the sliced onion in salted boiling water for 2 minutes, then drain. Add to the leeks
  5. Remove the split peas from the heat and add enough of their water to the leek mixture to create a thick sauce. Drain the split peas and gently stir into the leeks before adding the mango chutney, lime juice and salt to taste
  6. To cook the lamb, preheat a water bath to 63°C. Place the marinated lamb in the vacuum bag in the water bath and leave to cook for 45 minutes
  7. Meanwhile, make the mango salsa by stirring together all the ingredients. Set aside
  8. If you’d like to serve the lamb straight after cooking in the water bath, preheat the oven to 250°C/gas mark 9 with an ovenproof cast-iron griddle inside to heat up. If not, you can cool the lamb in an ice bath and refrigerate before cooking through later
  9. Remove the lamb neck fillets from the vacuum bag and pat dry with paper towel. Mix some fresh yoghurt into the reserved marinade and lightly coat the fillet in the mixture. Place in the griddle pan in the oven and cook for 2–3 minutes on both sides to add a nice colour
  10. When ready to serve, fold the yoghurt and coriander through the dhal. Allow the lamb to rest before slicing thinly and serving

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