eCook Meal
Lamb Chops & Aloo Chaat
with a fresh salad, chilli & dried cranberries
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.
Serving guide
Choose your portion size.
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!
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!
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
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!
Potato - 800g
Onions - 2
Fresh Chillies - 2
Salad Leaves - 80g
Dried Cranberries - 40g
Peas - 160g
NOMU Indian Rub - 40ml
Free-range Lamb Leg Chops - 700g
Mrs Ball’s Chutney - 80ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R226.47
for 4 servings · R56.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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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
-
Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU Indian Rub
- Mrs Ball’s Chutney
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, chilli & dried cranberries is between 25 and 30 minutes.
What is the total time required to make Lamb Chops & Aloo Chaat with a fresh salad, chilli & dried cranberries?
The total time required to make Lamb Chops & Aloo Chaat with a fresh salad, chilli & dried cranberries is between 30 and 35 minutes.
How many servings does Lamb Chops & Aloo Chaat provide?
4 servings
What are the main ingredients in Lamb Chops & Aloo Chaat?
Chilli, Dried Cranberries, Free-range Lamb Leg Chops, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Pea, Potato, Salad Leaves
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?
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. 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. 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.
What should be prepared from my kitchen to make Lamb Chops & Aloo Chaat?
Chilli, Dried Cranberries, Free-range Lamb Leg Chops, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Pea, Potato, Salad Leaves
How many calories does Lamb Chops & Aloo Chaat have?
795 calories
How much fat content does Lamb Chops & Aloo Chaat have?
grams