Gigot is a lean piece of meat, easy to be low temperature cooked to keep its tenderness.
Instead of taking the Anova kit out to cook such a small portion, thought of doing it directly on the stove. With my electric hobs, I can set to very low heating, keeping the sauce below boiling, the trick is to add veg to bulk up volumn so that the meat is submerged with minimun liquid.
1.Season gigot with spices and salt for half a day.
2.Make curry sauce, with seared onion, garlic, leek, curry powder and coconut milk, add vegetable.
3.When boiling, add gigot, the meat must be submerged in the sauce, lower heat so that the sauce is not boiling. Poke a thermometer into the meat to check the temperature in the middle, turn over meat every 15 mintues.
4. After around 45 minutes the middle reached 55˚C. Take the meat out, keep in a warm place.
5.Redcue curry sauce and check seasoning.
6.Slice lamb and serve on curry sauce.
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