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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Lamb Chops & Aloo Chaat?
The preparation time for Lamb Chops & Aloo Chaat with a fresh salad & chutney is between 20 and 25 minutes.
What is the total time required to make Lamb Chops & Aloo Chaat with a fresh salad & chutney?
The total time required to make Lamb Chops & Aloo Chaat with a fresh salad & chutney is between 20 and 25 minutes.
How many servings does Lamb Chops & Aloo Chaat provide?
4 servings
What are the main ingredients in Lamb Chops & Aloo Chaat?
Free-range Lamb Leg Chops, Mrs. Balls Chutney, Onion, Onions, Peas, Potato Chunks, Salad Leaves, Spiced Indian Rub
What is the nutritional information of Lamb Chops & Aloo Chaat?
Calories: 820, Carbs: 65 grams, Fat: grams, Protein: 36.1 grams, Sugar: 20.7 grams, Salt: 564 grams
How do I prepare Lamb Chops & Aloo Chaat?
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. DELISH DISH!: Plate up the aloo chaat and dollop over the chutney. Side with the lamb chop and the fresh salad. Enjoy, Chef! 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.
What should be prepared from my kitchen to make Lamb Chops & Aloo Chaat?
Free-range Lamb Leg Chops, Mrs. Balls Chutney, Onion, Onions, Peas, Potato Chunks, Salad Leaves, Spiced Indian Rub
How many calories does Lamb Chops & Aloo Chaat have?
820 calories
How much fat content does Lamb Chops & Aloo Chaat have?
grams
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