Sous vide lamb neck fillet with mango salsa and dhal
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Ingredients
Fresh Meat
Dairy
- 4 tbsp of yoghurt
- 1 knob of butter
- 3 tbsp of Greek yoghurt
Oils & Vinegars
- 2 tbsp of vegetable oil
Store Cupboard
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