Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Slow-Cooked Tagine-Style Lamb Soup

Name: Slow-Cooked Tagine-Style Lamb Soup
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Ingredients: 1 (3-lb) of boneless leg of lamb; 0 of Kosher salt; 2 cups of chicken stock; 1 (15.5-oz) can of chickpeas, drained; 1 cup of chopped dried apricots; 1 of yellow onion, chopped; 6 cloves of garlic, minced; 2 Tbsp of tomato paste; 1 Tbsp of grated fresh ginger; 2 tsp of ground cinnamon; 2 tsp of ground cumin; 2 tsp of ground turmeric; 1 tsp of saffron, or to taste; 0.25 tsp of ground nutmeg; 1 stick of cinnamon; 2 tsp of cornstarch (optional; see note); 0 of Freshly ground black pepper; 0 of Chopped fresh cilantro or mint, for garnish

Sharee

November 22, 2024

Use the Anova Precision Oven’s sous vide mode to cook leg of lamb until tender with a medium doneness before stirring it into a delicious, sweet-and-savory spiced soup. Notes: You have two options for finishing the sous vide lamb. Either add it into the soup and let it simmer for an additional 30 minutes or reserve the meat to stir in right before serving. The former option will give the tagine a more familiar texture, while the latter will preserve the perfect doneness of the lamb. If, after cooking the soup, you’ve found that it is too thin, add a cornstarch slurry: Mix the cornstarch with 1 teaspoon of water, and then stir this mixture into the soup. Return to the oven and cook for 5 minutes to thicken.

Serves

Prep Time

00:20

Cook Time

04:30

4 (2)

292

Ingredients

1 (3-lb)

boneless leg of lamb

Kosher salt

2 cups

chicken stock

1 (15.5-oz) can

chickpeas, drained

1 cup

chopped dried apricots

yellow onion, chopped

6 cloves

garlic, minced

2 Tbsp

tomato paste

1 Tbsp

grated fresh ginger

2 tsp

ground cinnamon

2 tsp

ground cumin

2 tsp

ground turmeric

1 tsp

saffron, or to taste

¼ tsp

ground nutmeg

1 stick

cinnamon

2 tsp

cornstarch (optional; see note)

Freshly ground black pepper

Chopped fresh cilantro or mint, for garnish

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

2. Season the Lamb

Generously season the lamb with salt and place on a sheet pan.

3. Cook Sous Vide

Rack

Transfer to the oven and cook for 4 hours.

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

04:00 Timer

4. Adjust the Oven for the Stew

Rack

Remove the lamb from the oven before adjusting the settings.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

5. Assemble the Stew

Combine the chicken stock, chickpeas, apricots, onion, garlic, tomato paste, ginger, ground cinnamon, cumin, turmeric, saffron, nutmeg, and cinnamon stick in a large Dutch oven. If adding the lamb (see note), cut into bite-size pieces and add to the Dutch oven.

6. Cook the Stew

Rack

Return to the oven and cook until the onion are tender and the stew is flavorful, about 30 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

00:30 Timer

7. Thicken if Desired

If, after cooking the stew, you’ve found that it is too thin, add a cornstarch slurry: Mix the cornstarch with 1 teaspoon of water, and then stir this mixture into the soup. Return to the oven and cook for 5 minutes to thicken.

8. Serve

If saving the lamb for serving (see note), cut it into bite-size pieces and add to the stew. Season to taste with black pepper. Serve topped with cilantro or mint.