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Print this Recipe    Chutney Potato

Mem Sahib's Chutney Potato

1/4 cup chopped walnuts
2 baked potatoes
1 tablespoon corn oil
1/2 cup chopped green onions, including the tops
1/2 cup plain yogurt
1 teaspoon curry powder
1/4 cup chopped chutney
1 cup cubed cooked lamb
chopped egg, raisins, coconut, pineapple or other condiments (optional)

Toast the chopped walnuts in a 350F oven for 8 to 10 minutes, or
until golden brown. Watch them carefully as they burn easily. Set
aside.

Cut the potatoes into halves. Scoop out the potato pulp, being
carful not to tear the shells. Maxh pulp well and set aside in a
covered bowl. Keep potato shells warm.

Heat the corn oil in a skillet. Add the chopped green onions and
cook over low heat until tender, about 10 minutes.

Combine the yogurt, curry powder, chutney, mashed potatoes, lamb
and walnuts, and add to the cooked onion in the skillet. Mix well
and heat to serving temperature.

Heap the mixture into the warm potato shells. Serve with an assortment
of classic condiments if desired.

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