Tandoori Lamb cutlets – in the bag
Sous Vide Tandoori Lamb Cutlets for perfect Medium Rare every time, perfect for Australia Day celebrations! No overcooking, just precise temperature control.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Cast iron skillet
- Mixing bowl
- Freezer
- Refrigerator
Ingredients
- 1.2 Kg Lamb Cutlets (16 Cutlets)
- 100 g Coconut Yogurt ((Any full fat yogurt will work))
- 40 g Tandoori Paste (look for one with less than 10% carbohydrates)
- 4 tsp Lard (for frying)
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