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 any other classic condiments (optional) METHOD: 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. Mix 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. Back To Recipe Index. Back To My Main Page.