Curried Potato & Currant Croquette with Tamarind Lamb

Yield: 60

Andre Carde, Private Winery Chef, CIA Worlds of Flavor 2022

For the Black Currant Filling:
    • 30 oz. The Perfect Puree Black Currant Puree, thawed
Method for the Black Currant Filling:
1. Portion the purée into a multicavity 1/8 teaspoon volume silicone mold and freeze overnight.
For the Potatoes:
    • 4 medium russet potatoes, peeled and cut into 1/2 inch slices (approximately 1,700g)
    • 8 Tbsp. unsalted butter
    • 2 Tbsp. curry powder
    • 2 Tbsp. salt
Method for the Potatoes:
1. Combine all ingredients into a Sous Vide bag.
2. Sous Vide for 2 hours at 180°F.
For the Onion:
    • 4 medium onions cut brunoise (approximately 500g)
    • 2 Tbsp. curry powder
    • 1 1/2 Tbsp. extra virgin olive oil
Method for the Onion:
1. In a sauté pan combine and sweat the onions for 30 minutes until softened and translucent.
Method for Constructing the Croquette:
1. In a mixer, combine cooked onions & potato, season to taste, allow to cool. Scoop onto parchment or a silicone mat and portion mixture into 1 oz balls. Using a knife, neatly split the ball and insert a frozen sphere of the black currant purée directly into the center then seal the croquette. Place the croquette into the freezer until set.
For Cooking the Croquette:
    • 350 g. flour
    • 350 g. eggs
    • 350 g. panko breadcrumb
Method for the Croquette:
1. Dredge the croquettes into the flour, then the eggs, followed by the panko breadcrumbs. Place them back into the freezer for several hours. Heat oil into a large saucepan to 350°F. Fry the croquettes until golden brown, serve immediately.
For the Tamarind Lamb:
    • 12 oz The Perfect Purée Tamarind Puree, thawed, reserve 4oz
    • 1.5 kg. Lamb Leg, debone, clean off silver skin and excess fat. Cut into 1 inch thick steaks.
    • 4 Tbsp. Ras El Hanout
    • 6 oz. Lamb Demi Glacé
Method for the Black Currant Filling:
1. Place the Lamb leg, Ras Al Hanout, and 8 oz. of Tamarind Purée into a sous vide bag and cook at 167°F for 12 hours. When done, remove the lamb leg from the jus. Strain the jus through a chinois. In a saucepan, cook the jus until reduced by ⅔ to make the reduced jus. Shred the lamb leg, tossing it in the reduced jus, add the reserved 4oz of Tamarind puree and combine with 6 oz. of the Lamb Demi Glace. Combine the Tamarind Lamb and Croquette. Serve hot.