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Lamb Curry by Dez Turland

Dez Turland, PR and Marketing Chef Suanton Sands, Brend Hotels

Method

  1. Lamb: 375gLamb Loin – trimmed with fat on / rub with curry spices, 56˚c 60 mins / pan fry for 5 minutes baste with butter
  2. 300g Shoulder – braise for 4 hours @ 150˚c with curry paste & lamb jus remove and press overnight between two trays, when set cut into 8cm x 4cm rectangle & pan fry until crispy
  3. 300g Neck Fillet – braised in cumin scented lamb stock for 4 hours @ 150˚c then roll / reheat in lamb jus
  4. 120g Sweetbreads – soaked, blanch in chicken stock, remove membrane, panè in curry spiced flour, pan fry
  5. Onion Bhaji: Mix ingredients with a little water to form a paste thick enough to hold its shape, form into small balls and fry in hot oil until golden brown.
  6. Cauliflower & Coconut Puree: Bring to a boil then cover and simmer until cauliflower is soft, blitz until smooth add yoghurt pass and keep warm until required.
  7. Confit potato: Place all ingredients into a vac pac bag seal and cook sous vide at 78˚c for 90 minutes, remove from bag and pan fry until golden brown.
  8. Cumin Jus: Reserve cooking liquor from shoulder & neck, pass and reduce to correct consistency.