Hello Everyone

This is my first post but I have been an avid follower of this forum for years. Making many of your great recipes.

I travel a lot for work and have eaten in hundreds of different curry restaurants up and down the country.

I would say I have a very good idea of what is a good indian meal.

Recently I purchased the Sous-Vide Supreme home water bath and have been trying it out with a lot of different recipes.

The other day I made my first attempt at Lamb Tikka using the sous-vide.

I used a whole butterflied lamb leg that I picked up from waitrose for the great price of 4 quid.

Instead of cubing the meat I left it whole and made a yogurt less tikka recipe as below:

Recipe:

2 tsb finely chopped chilli (I used red chillies as that is what I had in)
2 tsb finely chopped ginger
2 large garlic cloves (use 3 if they are small)
1.5 tsb course sea salt
1 tsb red chilli powder
1.5 tsb whole cumin seeds
1.5 tsb Garam Masala

Directions:

Put all the ingredients into a pestle and mortar and smash into a smooth paste.
This takes a few minutes but it is worth it ;o)
Score the lamb all over and rub in the paste well.
Place the marinated lamb in a vacuum bag and seal.
Put the sealed bag in the fridge overnight to marinate.

Set the water bath to 62C and slow cook the lamb for approx 3 hours. Less time will result in tougher meat, over 5-6 hours may make the meat too tender and a bit strange to eat.

After 3 hours...
Place a heavy bottomed frying pan on the stove and heat on high until smoking hot.
Add 1 tbs of both olive oil and butter to the pan and brown the lamb on all sides for approx 1 minute per side.

You are after a nice crispy outside.

To serve I carved the Lamb into thick slices and served with a minted yogurt and coriander dip.

This is by far the best Lamb Tikka I have ever had. The lamb was just pink and melted in the mouth, yet had all the great flavour you would expect from a good tikka.

This was so good I just had to make this post.

I would love to hear your comments if you get chance to cook this. It really is that good!

Thanks

Ben