Curried Potato & Currant Croquette with Tamarind Lamb - The Perfect Puree of Napa Valley
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 multicav
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at perfectpuree.com.
Ingredients
- 30 oz. The Perfect Puree Black Currant Puree, thawed
- 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
- 4 medium onions cut brunoise (approximately 500g)
- 1 1/2 Tbsp. extra virgin olive oil
- 350 g. flour
- 350 g. eggs
- 350 g. panko breadcrumb
- 12 oz The Perfect Purée Tamarind Puree, thawed, reserve 4oz
- 1 1/2 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Black Currant Cheesecake - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant Sorbet - The Perfect Puree of Napa Valley
perfectpuree.com
Port Wine Black Currant Sauce - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant–Grand Marnier Sauce - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant Crème Brûlée - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant Ice Cream - The Perfect Puree of Napa Valley
perfectpuree.com
Black Currant Pâte de Fruit - The Perfect Puree of Napa Valley
perfectpuree.com
Grilled Coriander Rubbed Lamb - The Perfect Puree of Napa Valley
perfectpuree.com