Mutton Chaat
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Ingredients
- 600 g diced lamb shoulder
- 150 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1.5 tsp chaat masala
- 1 red onion, finely sliced
- 200 g tomatoes, diced
- 10 g fresh coriander, chopped
- 1 fresh lime, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 29.1 g
- Carbohydrate
- 9.8 g
- of which sugars
- 6.9 g
- Fat
- 36.7 g
- of which saturates
- 14.1 g
- Fibre
- 2.2 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and brown the lamb with the garlic and ginger for 8 minutes.
- 2
Cover and simmer over low heat with 150ml water for 45-50 minutes, stirring occasionally, until the lamb is tender and no pink remains, then shred it with two forks.
- 3
Toss the warm shredded lamb with the chaat masala.
- 4
Divide between bowls with the red onion and tomatoes.
- 5
Spoon over the natural yoghurt, squeeze over the lime juice and scatter with the chopped coriander to serve.
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