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Lamb Vindaloo with Potato Mash
Braised Lamb Vindaloo with Flaky Paratha, Potato Mash, Yogurt and Lime
Jassi took the final course of the red team's progression and made a lamb vindaloo, a dish he described as known by everybody for its heat. He braised the lamb in chili vinegar and garlic, adding Pepper X powder at the very end of cooking. Despite confidence about the heat potential of vindaloo, the dish registered as insufficiently spicy at tasting.
The judges identified two failures: wrong cut of meat (leg of lamb has insufficient collagen for braising and dried out in the pot), and insufficient integration of heat (chili powder added as a finish rather than cooked through from the start). The spice was concentrated in the potato mash rather than running through the lamb. Jassi was eliminated at the end of the episode.
{Judge}: Jassi's vindaloo, it didn't really kick for me. The heat was more in the mash, but I thought the lamb was a little dry.
{Judge}: The texture of the lamb, I couldn't get past it. Everything felt dry, and so you couldn't carry any of that beautiful chili flavor all the way through.
{Judge}: The lamb ate dry. It's the leg of lamb. You shouldn't braise leg of lamb. It's something you roast. And leg of lamb doesn't have enough collagen in it. That was the problem. I didn't get a ton of heat.
{Judge}: When you cook with the chilies, you get a much very different result than adding at the end. Eliminated at judges' table.
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