I adapted this recipe to a Rajasthan favourite, Lal Maas. For the meat, I used goat, cut into suitable chunks, and then sous vide for 48 hours at 61 C. The following was adapted from the book, Prashad Cooking with Indian Masters:
Ingredients:
1 kg goat
30 Whole red chillies
60 gms chopped garlic
200 gms finely sliced onions
6 cardamoms (green)
6 cardamoms (black)
1 tsp cumin seeds
1 cup Curd
4 tsp coriander powder
1 tsp turmeric powder
3/4 cup Ghee
2 tbsp chopped coriander leaves
Salt to taste
Method:
1. Remove stems from chillies, slit and de-seed. Peel and slice the garlic; peel, wash and finely slice the onion; peel, wash and chop the coriander. Roast the cumin seeds on a tawa.
2. Whisk the yoghurt in a bowl, add red chillies, cumin, coriander powder, turmeric and salt, mix well, and keep aside for 10 minutes.
3. Heat ghee in a deep bottomed pan, add the garlic and saute over medium heat until golden brown. Add cardamoms and sliced onions and saute until the onions turn brown. Add the meat and bhunno for 4-5 minutes. Add the curd mixture and simmer until the gravy is almost completely dry.
4. At this point, 3 cups water would normally be added followed by the meat, which would be cooked until tender. The method I followed was to add about 1 1/2 cups water, bring to the boil and cook for a few minutes, and then allow to cool to about 70 C - not all the way down to 61 C. Then add the meat, together with any juices from the bag. Add water if necesary - the sauce should not quite cover the meat.
The result should be garnished with coriander and served with rice. The results were superb, and the first curry I have tried where once bitten into, the meat was still pink. I shall certainly try adapting other recipes to this method - Rogan Josh comes to mind as suitable.
I decided to post this because I had a significant job researching the right temperature at which to cook the goat.
