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.
Serving guide
Choose your portion size.
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R196.72
for 4 servings · R49.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato Chunks needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
Not in the Woolies basket — source these elsewhere:
- Mrs Balls Chutney
- Spiced Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Pea, Potato, 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. 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. 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.
What should be prepared from my kitchen to make Lamb Chops & Aloo Chaat?
Free-range Lamb Leg Chops, Mrs. Balls Chutney, Onion, Pea, Potato, 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