Lamb Chops in Yogurt with Whole Spices; Potato Patties (aloo-ki-tikiya): Take 2

Back in June, I found myself with four lamb chops and some potatoes, and decided to make these two Jaffrey recipes.  It turned out well, so when we bought lamb chops again (Trader Joe’s, people, seriously!) I decided to revisit the recipe. 

I won’t go into great detail about the technique, since I covered that pretty well in the last post.  I did, however, learn a few things this time.

The lamb recipe was, as before, easy but time-consuming.  You just brown your lamb chops, fry your spices for a minute, pour in a yogurt/water mixture and let the whole thing simmer for an hour.  Once again, my yogurt curdled.  The recipe has you pouring yogurt water into hot oil, so even vigorous whisking doesn’t really solve the problem.  The good news, however, is that this isn’t a yogurt sauce meant to be served with the lamb chops; it’s more of a straight-up simmer sauce.  It’s mostly there to soak into the lamb chops, keep them moist and infuse them with the flavor of the spices– which it does admirably, whether or not the yogurt curdles, so I’m not going to beat myself up about it.  (Although reader tips are more than welcome!)  Also, one change I did make was to used smoked peppercorns.  The flavor difference was subtle, but I think it added something to the meat overall.  Man, those things are potent.

The potato patties definitely turned out better this time around.  It’s easy in theory but difficult to do well; you form cooled mashed potatoes into a ball, flatten it, add a center of fried dal/onion/fenugreek (methi) mixture, form it into a patty, and fry it slowly till it get a nice red-brown crust.  Last time, I didn’t have time to let the potatoes thoroughly cool before making the patties.  The result was that they didn’t hold together well and kept trying to break apart in the pan.

This time, Joe made the potatoes before I got home from work, so they sat for about two hours in a covered bowl.  This helped, but when I went to form the patties they were still warm and sticky, and kept breaking apart in my hands.  I was really worried about their ability to hold together. 

As it turned out, they behaved just fine.  A crack or two formed when I flipped the patties, but they held together and were delicious.  Next time, I’d like to make the potatoes a day in advance and keep them in the fridge, and see if that helps.  Also, I added just a bit of chopped green chilli to the dal mixture, which gave the patties a nice little kick.

Last time, we had two patties left over, and we kept them in the fridge and made them the next day.  They held together well and were an easy side dish.  We have two left over this time as well, so I’m looking forward to having them tonight or tomorrow.

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