Top Chef, Season 8, Episode 9, Quickfire Challenge

Fondue:

• 2 ounces shallots, sliced
• 1 ounce garlic, sliced
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon red chili flakes
• 2 cups heavy cream
• 1 cup feta cheese

Kabob:

• Lamb measurement
• Garam Masala, to taste
• Tandoori, to taste

Fondue:

1. Sweat shallots and garlic.

2. Add cream, thyme, bay leaf, chili flakes.

3. Cook till flavors combine.

4. Strain and add feta cheese.

Kabob:

1. Cut lamb top round into cubes.

2. Rub with garam masala and tandori spice.

3. Cook to medium rare.