Slow-Cooked Tagine-Style Lamb Soup

Sharee
Sharee
October 23, 2023
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
8
Prep Time
00:20
Cook Time
04:30
Slow-Cooked Tagine-Style Lamb Soup
4 (2)
266
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
1
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. 0

Rack
Sous Vide Mode: Off
Steam: 25%
Temp: 420°F
Heat: Rear

2. 0

Rack
Sous Vide Mode: Off
Steam: 25%
Temp: 420°F
Heat: Rear
00:10 Timer

3. 0

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 420°F
Heat: Rear

4. 0

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 420°F
Heat: Rear
00:12 Timer
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