Sous vide lamb neck fillet with mango salsa and dhal
by Phil Fanning
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Ingredients
Fresh Meat
4 lamb neck fillets, trimmed
Dairy
4 tbsp of yoghurt
1 knob of butter
3 tbsp of Greek yoghurt
Oils & Vinegars
2 tbsp of vegetable oil
Store Cupboard
2 1/2 tsp salt
4 tbsp of mango chutney
Spices & Dried Herbs
3 tbsp of mild curry powder
2 tbsp of garam masala
3 tsp turmeric
1 tsp mild chilli powder
3 tsp curry powder
coriander stalks, 1–2 tbsp, finely chopped
Fruit & Vegetables
1 1/4 red onion, finely sliced
1 garlic clove, finely sliced
1 small leek, finely sliced and washed
lime juice, to taste
1 baby leek
1/2 mango, finely chopped
1/2 tsp lime zest
Cereals, Grains & Pasta
300g of yellow split peas
Salad & Fresh Herbs
chopped coriander, to taste