Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 18)

18
Moroccan Lamb
Serves 4
700g Shoulder of lamb, cut into chunks.
½ tsp cayenne
1 tsp black pepper
1 tsp paprika
1 tsp ginger
½ tsp tumeric
½ tsp cinnamon
200ml passata
400g chopped tomatoes
3oz dried apricots
1oz dates
2oz sultanas
2oz flaked almonds
1 tbsp clear honey
1. Place cayenne, black pepper, paprika, ginger, turmeric and cinnamon into
a small bowl and mix to combine. Place the lamb in a large bowl and toss
together with half of the spice mix. Cover and leave overnight in the
Fridge.
1. Preheat the AJ Sous Vide to 56 ˚C.
2. Stir passata, chopped tomatoes, apricots, dates, sultanas, almonds and
honey, into the lamb.
3. Place Moroccan lamb into the pouch and seal.
4. Place the pouch into the water and fully submerge.
Cook for 8 hours.
Serving Suggestion: Serve with jewelled pomegranate couscous.