Yesterday I had quite a marathon in the kitchen. I cooked some lamb tikka sous vide and made the Chewy Tikka 3 hour base (for the second time) then I made a curry.
First photo lamb in marinade in plastic bag. Note the jar of Mr Huda tikka paste. I wasn't sure how this would turn out so used the instant stuff rather than a blade type marinade.
Second photo shows the basic sous vide setup: A cheap rice cooker controlled by the Sous Vide Magic temp controller. Ignore the white elephant Panasonic bread maker!
The third photo shows the bag vacuum sealed. I put the bag into the freezer to make sure the marinade was frozen to stop it getting sucked into the vacuum sealer. I was a bit impatient and you can see how some marinade has worked it's way up the bag before it finally sealed. That was close!
The next photo show the chewy base on the go in my 17 litre stockpot:
The next photo shows a close up of the lamb in the water bath (rice cooker). You can see the temperature probe in the water.
Next is the base sauce ready to blend. You can see my huge blender and small dog:
I ended up with about 6.5 litres of base sauce:
The next photo shows the lamb taken out of the water bath before going into a conventional oven:
And the next photo shows the lamb after 15 mins in a hot oven:
I finally got to cook my curry:
The lamb tikka turned out quite well. Unfortunately all Tesco had was packs of pre-chopped lamb like I normally avoid. It was certainly tender and the tikka effect worked well but as is often the case with sous vide the meat was a little dry.
The base sauce tasted good. I made the mix powder according to chewy's spec and used the rajah madras gold curry powder that thomas.? kindly sent me and the garam masala that ifindforu sent me.
The curry was pretty good but I used 1 tablespoon of spice mix and will cut back next time.
It's good to be cooking curries again, I took a break of about 5 weeks.
Cheers,
Paul
Topic: Sous vide lamb tikka and chewy base (Read 13883 times)
