Create the marinade by mixing Tandoori Paste and Yogurt in a bowl.
Dunk a cutlet into the marinade, and place into a vacuum bag.
Repeat until you have 4 cutlets in the bag. Then remove the air in the bag and seal it. Note if your vacuum system has a liquid setting you should use that so as not to extract any of the marinade.
Start on the next bag and repeat until all the cutlets are prepared in bags.
Sous Vide cook
Set the Sous Vide machine to your desired temperature. For lamb we like Medium/Medium-Rare and have found that 58°C gives a perfect result. You could cook at any temp from 55°C (Medium Rare) to 70°C (Well done).
Set the Sous Vide machines cooking time to at least 2 hours – and put the prepared bags in the device and make sure they do not float on the surface of the water. We sometimes use a couple of 5lb weights from a dumbbell to weigh the bags done.
Freeze for later
Once the meat is cooked you can Freeze meals that you don’t intend to eat immediately.
Drop the cooked bags into a bowl containing some Ice cubes and a little water. Keep the bowl topped up with Ice as cubes melt. It takes about 15 minutes for the temperature to drop sufficiently to put the bags in the freezer without melting adjacent items.
Sear & Serve
If you intend to serve a frozen bag, thaw it to room temperature in a bowl containing warm water.
Get a Cast Iron pan hot, add about a teaspoon of lard, and fry both sides of the cutlets until the surface is just caramelized.
Pour any bag juices in the pan and take it off the heat.
I like to rest the cutlets vertically on their fat cap in the pan to render away any remaining solid fat. While the cutlets are resting prior to services, give them a regular baste with the pan juices to keep them moist.