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50 Ingredients Preparation Serves 2 | Preparation time: 75 minutes 15 g curry paste, red 120 g coconut milk 1 shallot | finely diced 5 g preserved stem ginger | finely diced 50 g beansprouts | coarsely chopped ½ tsp. salt 200 g loins of lamb, ready to cook | cut into thin strips ½ lemon grass stalk Accessories: Vacuum sealing bags Rack Stir the curry paste into the coconut milk. Place all of the ingredients in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Once cooked, remove the lemon grass, then take the lamb curry out of the vacuum sealing bag and serve straight away. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 60 °C Programme duration: 1 hour Shelf level: 2 Lamb curry Useful tip Serve with basmati rice.