Monday, March 14, 2011

Indian-Spiced Lamb And Carrot Salad

naan bread
lemon wedges

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Ingredients for the lamb and carrot salad:
1 1/4 pounds coarsely ground lamb
2 teaspoons garam masala
sea salt
1 pound carrots, mixed colors if possible, peeled
1 T sesame seeds
A small bunch fresh cilantro, leaves picked
A small bunch fresh mint, leaves picked

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Ingredients for the dressing:
1 teaspoon cumin seeds
3 shallots or 1 small red onion, peeled
1 lemon, zested and juiced
1 heaping teaspoon freshly grated ginger
extra virgin olive oil

Preparing the salad:
Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside.

Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds. Place on a plate to cool, and then grind. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.

Slice shallots or onion wafer thin, or grate on a box grater.

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Preparing the dressing:
Put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together. Taste and adjust seasoning if necessary.

Plate the cooked lamb and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Serve with naan bread, some yogurt and lemon wedges.

Serves 4


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