Sous Vide Kerala Shepherd’s Pie | Sous-Vide Magazine

Name: Sous Vide Kerala Shepherd’s Pie | Sous-Vide Magazine
Ingredients: Boneless lamb leg (1.5 lbs); 8 Tbsp ground coriander; 2 Tbsp ground red chili; 4 Tbsp whole black pepper, toasted and ground; 4 Tbsp fennel seed toasted and ground; 2 Tbsp ground turmeric; 4 Tbsp garlic powder; 2 Tbsp ground ginger; 4 Tbsp freshly made garam masala (preferable) or store-bought; 2 Tbsp salt; ½ C vegetable oil; Shallot Potatoes: 1.5 lbs Russet or Yukon Gold potatoes, peeled, 6 Tbsp coconut oil, 2 C shallots, sliced, 1 Tbsp mustard seeds, 1 sprig curry leaf, 2 tsp crushed red pepper, Salt, to taste

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K.N. Vinod, third-place winner of the Sous Vide Tastemakers International Sous Vide Day contest for 2019, shares his recipe.

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Ingredients

Boneless lamb leg (1.5 lbs)
8 Tbsp ground coriander
2 Tbsp ground red chili
4 Tbsp whole black pepper, toasted and ground
4 Tbsp fennel seed toasted and ground
2 Tbsp ground turmeric
4 Tbsp garlic powder
2 Tbsp ground ginger
4 Tbsp freshly made garam masala (preferable) or store-bought
2 Tbsp salt
½ C vegetable oil
Shallot Potatoes: 1.5 lbs Russet or Yukon Gold potatoes, peeled, 6 Tbsp coconut oil, 2 C shallots, sliced, 1 Tbsp mustard seeds, 1 sprig curry leaf, 2 tsp crushed red pepper, Salt, to taste