Andhra Pradesh Goat Curry, Sous Vide
This is a bit experimental...I haven't seen anyone doing anything like this. We'll see what happens on Saturday.
Toasting the spices for the masala: poppy seeds, dried red chiles, coriander, cloves, black peppercorns, cinnamon.
Freshly ground masala.
Onions browned, adding garlic/ginger paste.
masala incorporated, green chiles added and sauce left to cool.
Bagging goat and sauce.
Wasn't sure what temp to set for Goat...a bit of googling suggested 139. We'll see how it is in a couple of days.