Cinnamon Cured Lamb Belly, Fresh Yoghurt & Cardamom Salt | Sous Vide Recipe

Cinnamon Cured Lamb Belly, Fresh Yoghurt & Cardamom Salt

Cinnamon Cured Lamb Belly, Fresh Yoghurt & Cardamom Salt Recipes Cinnamon, Cured, Lamb Belly, Fresh, Yoghurt, Cardamom, indian, dinner, cuisine english, indian
  • COOK TIME: 10 Hours
  • PREP TIME: 20 Minutes
  • SERVES: 4


  • 1 x 2kg lamb belly on the bone

Cinnamon Spiced Paste

  • 1 x sliced medium white onion
  • 4 cloves garlic
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 5 cloves
  • 1 tbsp cayenne pepper
  • ½ tbsp green peppercorns
  • ½ tbsp red peppercorns
  • 3 x cinnamon quills
  • 1 tbsp salt
  • 1 tbsp chilli powder
  • 2 tbsp tomato puree
  • 400mls water


  • 200mls fresh Greek yoghurt
  • ¼ tsp cumin powder
  • 2 cardamom pods
  • 2 tblsp sea salt



  1. In a sauté pan with a little oil, gently fry the onion and garlic until golden brown in colour
  2. Add the remaining spices and sauté for a further 10 minutes.
  3. Add the water and tomato puree and simmer for 30 minutes, cool and blend to a smooth paste
  4. Vacuum the lamb belly with a heavy rub of the cooled spice blend, seal the pouch
  5. Place the lamb in a preheated water bath/circulator at 82 degrees and cook for 10 hours, then chill the lamb in ice cold water
  6. In a pestle and mortar mix the cardamom seeds with the sea salt
  7. Mix the cumin powder into the yoghurt for garnish
  8. To serve – remove the lamb belly from the pouch and roast in a very hot oven until hot and crisp or finish on a hot BBQ. Season with salt and pepper .add a squeeze of lime juice for acidity

Chef’s Tip:

Serve with a lovely fresh cucumber Raita or some roasted broccoli and cauliflower

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