Lamb: 375gLamb Loin – trimmed with fat on / rub with curry spices, 56˚c 60 mins / pan fry for 5 minutes baste with butter
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Step 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
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Step 3
300g Neck Fillet – braised in cumin scented lamb stock for 4 hours @ 150˚c then roll / reheat in lamb jus
120g Sweetbreads – soaked, blanch in chicken stock, remove membrane, panè in curry spiced flour, pan fry
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.
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Step 4
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.
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Step 5
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.
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Step 6
Cumin Jus: Reserve cooking liquor from shoulder & neck, pass and reduce to correct consistency.