What are the main ingredients in Lamb Chops & Aloo Chaat?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Lamb Chops & Aloo Chaat?

Calories: 795, Carbs: 74 grams, Fat: grams, Protein: 39 grams, Sugar: 25.2 grams, Salt: 613 grams

How do I prepare Lamb Chops & Aloo Chaat?

PREPARATION STATION: Boil the kettle. Peel and roughly slice the onion. Trim, de-seed and thinly slice the chilli. Rinse and roughly shred the salad leaves. Roughly chop the cranberries. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. A POT OF TATOES: Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Reduce the heat and simmer until starting to soften, 8-10 minutes. Drain and set aside. ON THE LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the chops, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes. PEA SALAD: In a bowl, combine the shredded salad leaves, the plumped peas, a drizzle of olive oil, and seasoning. DELISH DISH!: Plate up the aloo chaat sprinkled with the chopped cranberries and dolloped with the chutney. Side with the lamb chop and the fresh salad. Sprinkle over the remaining chilli (to taste). Enjoy, Chef! ALOO THERE, CHAAT!: When the potatoes have 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 4-5 minutes (shifting occasionally). Add the NOMU rub and ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Season.

What should be prepared from my kitchen to make Lamb Chops & Aloo Chaat?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Lamb Chops & Aloo Chaat

Name: Lamb Chops & Aloo Chaat
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Crispy and golden aloo chaat is a true delight with its perfectly cooked potatoes, seasoned with aromatic spices that will make your senses dance. Our version is scattered with dried cranberries and tangy chutney. We’re taking it up a notch by pairing it with a juicy lamb chop and a fresh pea salad.

Lamb Chops & Aloo Chaat

with a fresh salad, chilli & dried cranberries

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Dried Cranberries
Free-range Lamb Leg Chops
Fresh Chilli
Fresh Chillies
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
Peas
Potato
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

A POT OF TATOES
Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Reduce the heat and simmer until starting to soften, 8-10 minutes. Drain and set aside.
PREPARATION STATION
Boil the kettle. Peel and roughly slice ½ the onion. Trim, de-seed and thinly slice the chilli. Rinse and roughly shred the salad leaves. Roughly chop the cranberries. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
ALOO THERE, CHAAT!
When the potatoes have 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 4-5 minutes (shifting occasionally). Add the NOMU rub and ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Season.
ON THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the chop, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
PEA SALAD
In a bowl, combine the shredded salad leaves, the plumped peas, a drizzle of olive oil, and seasoning.
DELISH DISH!
Plate up the aloo chaat sprinkled with the chopped cranberries and dolloped with the chutney. Side with the lamb chop and the fresh salad. Sprinkle over the remaining chilli (to taste). Enjoy, Chef!

Potato - 200g
Onion - 1
Fresh Chilli - 1
Salad Leaves - 20g
Dried Cranberries - 10g
Peas - 40g
NOMU Indian Rub - 10ml
Free-range Lamb Leg Chops - 175g
Mrs Ball’s Chutney - 20ml

Download the Recipe

Serves 2

A POT OF TATOES
Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Reduce the heat and simmer until starting to soften, 8-10 minutes. Drain and set aside.
PREPARATION STATION
Boil the kettle. Peel and roughly slice the onion. Trim, de-seed and thinly slice the chilli. Rinse and roughly shred the salad leaves. Roughly chop the cranberries. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
ALOO THERE, CHAAT!
When the potatoes have 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 4-5 minutes (shifting occasionally). Add the NOMU rub and ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Season.
ON THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the chops, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
PEA SALAD
In a bowl, combine the shredded salad leaves, the plumped peas, a drizzle of olive oil, and seasoning.
DELISH DISH!
Plate up the aloo chaat sprinkled with the chopped cranberries and dolloped with the chutney. Side with the lamb chop and the fresh salad. Sprinkle over the remaining chilli (to taste). Enjoy, Chef!

Potato - 400g
Onion - 1
Fresh Chilli - 1
Salad Leaves - 40g
Dried Cranberries - 20g
Peas - 80g
NOMU Indian Rub - 20ml
Free-range Lamb Leg Chops - 350g
Mrs Ball’s Chutney - 40ml

Download the Recipe

Serves 3

A POT OF TATOES
Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Reduce the heat and simmer until starting to soften, 10-15 minutes. Drain and set aside.
PREPARATION STATION
Boil the kettle. Peel and roughly slice 1½ of the onions. Trim, de-seed and thinly slice the chillies. Rinse and roughly shred the salad leaves. Roughly chop the cranberries. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
ALOO THERE, CHAAT!
When the potatoes have 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 5-6 minutes (shifting occasionally). Add the NOMU rub and ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Season.
ON THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the chops, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
PEA SALAD
In a bowl, combine the shredded salad leaves, the plumped peas, a drizzle of olive oil, and seasoning.
DELISH DISH!
Plate up the aloo chaat sprinkled with the chopped cranberries and dolloped with the chutney. Side with the lamb chop and the fresh salad. Sprinkle over the remaining chilli (to taste). Enjoy, Chef!

Potato - 600g
Onions - 2
Fresh Chillies - 2
Salad Leaves - 60g
Dried Cranberries - 30g
Peas - 120g
NOMU Indian Rub - 30ml
Free-range Lamb Leg Chops - 525g
Mrs Ball’s Chutney - 60ml

Download the Recipe

Serves 4

A POT OF TATOES
Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Reduce the heat and simmer until starting to soften, 10-15 minutes. Drain and set aside.
PREPARATION STATION
Boil the kettle. Peel and roughly slice the onions. Trim, de-seed and thinly slice the chillies. Rinse and roughly shred the salad leaves. Roughly chop the cranberries. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
ALOO THERE, CHAAT!
When the potatoes have 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 5-6 minutes (shifting occasionally). Add the NOMU rub and ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Season.
ON THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the chops, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
PEA SALAD
In a bowl, combine the shredded salad leaves, the plumped peas, a drizzle of olive oil, and seasoning.
DELISH DISH!
Plate up the aloo chaat sprinkled with the chopped cranberries and dolloped with the chutney. Side with the lamb chop and the fresh salad. Sprinkle over the remaining chilli (to taste). Enjoy, Chef!