Butter Lamb Yorkie

A delicious combination, that I hope you'll make your own.

You say popover, I say Yorkshire pudding. Either way, I’ve been making these in large format the past few months, and they’re fantastic. A quick bread that just loves to soak up juices and sauces, why haven’t I had this more? The Brits might be on to something here!

Secondarily, I’ve been playing with ground spices, cream, coconut milks, lentils, meats, and really enjoyed influence of the dishes from Thailand, Malaysia, and India. With this never ending cold weather, a “curry” is so easy, warming, and potent. It just feels right.

So, inspired by butter chicken, a delicious tomato, butter sauce designed to rehydrate, and reheat leftover tandoori chicken, I decided to go full fusion. The result is a blueprint that you can use with chicken, cod, leftover braised beef, carrots, potatoes, and sausages. It looks amazing, and the combination WORKS.

Before we get to the recipe, I just want to share a concept I had that can turn the preparation of your breakfast cereal into a moment to practice your knife work:

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Cool, let’s cook.

the "Yorkie”

ingredients:

4 large eggs

1 2/3 cups (200g) all purpose flour

2/3 cup (150g/ml) water

1 teaspoon kosher salt

2 teaspoons sugar

1/4 cup cooking oil

steps

preheat your oven to 475ºF / 250ºC with a rack set in the bottom third of the oven, and no rack above it! (this thing can grown pretty tall sometimes).

in a medium mixing bowl, crack and beat the eggs. add the flour and water, and whisk to combine, until there are no lumps, about 1 minute. add the salt and sugar, and whisk to incorporate. set aside for 5-10 minutes.

note: some people preheat the pan for added pop and height. if it’s your first time doing this, don’t preheat the pan, the results will be 80% the same, and you’ll eliminate having to work with a very hot vessel. If using a saucepan, you can cheat by placing it on the stove over high heat for 3 minutes or so. but don’t do this if using a baking dish. for the record the photos above here are without preheating the pan. Below is WITH preheating the pan (9”x13” baking dish)

pour the oil into a high sided saucepan, or 9x13 baking dish, and rub the high sides with oil using your hand. pour the batter into the pan, and then immediately place it in the oven.

Shut the oven door, and do not open it for the duration of the cooking process, it will release steam and deflate your pudding. immediately turn the oven down to 450ºF / 230ºC. set a timer for 20 minutes.

If at 20 minutes the highest points of the yorkie aren’t brown, continue cooking for an additional 2-4 minutes, hopefully they transform.

Remove the pan from the oven, set on a trivet, and do what you must to remind yourself that the pan/handle is wicked hot!

spoon off the excess oil and discard.

serve immediately. - meaning have (filling) the next dish ready!

Butter Lamb

ingredients

2 tablespoon cooking oil

4 lamb (or other) sausages (about 1 pound total / 450g)

3 tablespoons tomato paste

2 garlic cloves, minced

1 finger of fresh ginger, minced

1 tablespoon tomato powder (or another tablespoon of paste)

1/2 tablespoon turmeric powder

1/2 chili powder

1/2 cup (120g) heavy cream (or coconut milk)

1 teaspoon granulated sugar

1 tablespoon curry powder or garam masala

1 tablespoon unsalted butter

yogurt to taste

freshly chopped cilantro

steps

in a large skillet, over medium heat, add 1 tablespoon oil, and sear off the sausages until golden brown, about 5 minutes per side. remove the sausages to a small tray, and cover in foil to keep warm, and continue cooking.

in the same pan add an the remaining 1 tablespoon oil, the tomato paste, garlic, and ginger. over medium heat, stir constantly to toast the paste, and cook the aromatics, 3-5 minutes.

add the turmeric, chili powder, and tomato powder (if using). stir and arouse for 30 seconds, then add 1 cup of water. continue stirring until smooth.

slice the rested sausages, and add them to the sauce, adjust the heat to keep everything at a gentile simmer. Add the cream and the sugar, stir to combine. if the sausages weren’t fully cooked, this secondary cook will do the job.

note: at this point it’s ideal if the yorkie is almost done. cover the sauce, and turn off the heat if this is not the case.

For the final finish, add the butter, and curry powder, stir well and shut off the heat. taste for sweetness and consistency, adjust as necessary with more water/sugar.

Spoon the sausage and sauce into the center of the yorkie, finish with yogurt, and cilantro.

Enjoy!

FC