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 drizzled with 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
Lamb Chops & Aloo Chaat
with a fresh salad & chutney
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Free-range Lamb Leg Chops
- Mrs. Balls Chutney
- Onion
- Onions
- Peas
- Potato Chunks
- Salad Leaves
- Spiced Indian Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
A POT OF TATOES
Place a pot (with a lid) of cold, salted water over high heat. Add the potato chunks and bring to a boil. Reduce the heat and simmer until starting to soften, 8-10 minutes. Drain and set aside.
GOLDEN ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally).
ALOO THERE, CHAAT!
Add the cooked potatoes and the spiced Indian rub to the pan with the onions. Fry until fragrant, 1-2 minutes (shifting occasionally).
PREPARATION STATION
In a bowl, combine the shredded salad leaves, the drained peas, a drizzle of olive oil, and seasoning.
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.
DELISH DISH!
Plate up the aloo chaat and dollop over the chutney. Side with the lamb chop and the fresh salad. Enjoy, Chef!
Potato Chunks - 200g
Onion - 1
Spiced Indian Rub - 12,5ml
Salad Leaves - 20g
Peas - 40g
Free-range Lamb Leg Chops - 175g
Mrs Balls Chutney - 20ml
A POT OF TATOES
Place a pot (with a lid) of cold, salted water over high heat. Add the potato chunks and bring to a boil. Reduce the heat and simmer until starting to soften, 8-10 minutes. Drain and set aside.
GOLDEN ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally).
ALOO THERE, CHAAT!
Add the cooked potatoes and the spiced Indian rub to the pan with the onions. Fry until fragrant, 1-2 minutes (shifting occasionally).
PREPARATION STATION
In a bowl, combine the shredded salad leaves, the drained peas, a drizzle of olive oil, and seasoning.
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.
DELISH DISH!
Plate up the aloo chaat and dollop over the chutney. Side with the lamb chop and the fresh salad. Enjoy, Chef!
Potato Chunks - 400g
Onion - 1
Spiced Indian Rub - 25ml
Salad Leaves - 40g
Peas - 80g
Free-range Lamb Leg Chops - 350g
Mrs Balls Chutney - 40ml
A POT OF TATOES
Place a pot (with a lid) of cold, salted water over high heat. Add the potato chunks and bring to a boil. Reduce the heat and simmer until starting to soften, 10-15 minutes. Drain and set aside.
GOLDEN ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally).
ALOO THERE, CHAAT!
Add the cooked potatoes and the spiced Indian rub to the pan with the onions. Fry until fragrant, 1-2 minutes (shifting occasionally).
PREPARATION STATION
In a bowl, combine the shredded salad leaves, the drained peas, a drizzle of olive oil, and seasoning.
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.
DELISH DISH!
Plate up the aloo chaat and dollop over the chutney. Side with the lamb chop and the fresh salad. Enjoy, Chef!
Potato Chunks - 600g
Onions - 2
Spiced Indian Rub - 37,5ml
Salad Leaves - 60g
Peas - 120g
Free-range Lamb Leg Chops - 525g
Mrs Balls Chutney - 60ml
A POT OF TATOES
Place a pot (with a lid) of cold, salted water over high heat. Add the potato chunks and bring to a boil. Reduce the heat and simmer until starting to soften, 10-15 minutes. Drain and set aside.
GOLDEN ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally).
ALOO THERE, CHAAT!
Add the cooked potatoes and the spiced Indian rub to the pan with the onions. Fry until fragrant, 1-2 minutes (shifting occasionally).
PREPARATION STATION
In a bowl, combine the shredded salad leaves, the drained peas, a drizzle of olive oil, and seasoning.
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.
DELISH DISH!
Plate up the aloo chaat and dollop over the chutney. Side with the lamb chop and the fresh salad. Enjoy, Chef!
Potato Chunks - 800g
Onions - 2
Spiced Indian Rub - 50ml
Salad Leaves - 80g
Peas - 160g
Free-range Lamb Leg Chops - 700g
Mrs Balls Chutney - 80ml
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