Indian carrot salad

Indian carrot salad

Serves 4

  • 600 g quality coarsely ground lean lamb

  • 2 teaspoons garam masala

  • sea salt

  • 500 g carrots (mixed colours if possible), peeled

  • 1 tablespoon sesame seeds

  • 1 small bunch fresh coriander, leaves picked

  • 1 small bunch fresh mint, leaves picked

  • For the dressing

  • 1 teaspoon cumin seeds

  • 3 shallots or 1 small red onion, peeled

  • 1 lemon zest and juice of

  • 1 heaped teaspoon freshly grated ginger

  • extra virgin olive oil

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 lovely and crispy. Shave the carrots into long thin strips with a speed peeler or a mandolin slicer and keep them to one side.



Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds – they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavours up a bit. Put them into a pestle and mortar and grind them up. Place the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.



Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a purée, but at least you won't come across any big bits.



To make your 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 coriander and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning.



Divide the crunchy lamb mince between four plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yoghurt and lemon halves, this makes a great snack!

Nutritional Information

Indian carrot salad

With crispy spiced minced lamb and naan breads

More Starters recipes >
0 foodies cooked this
Zingy, crunchy and light, this colourful carrot and lamb salad makes a brilliant side dish or snack
Serves 4
30m
Super easy
Method

This is a beautiful, fresh, Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch.

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 lovely and crispy. Shave the carrots into long thin strips with a speed peeler or a mandolin slicer and keep them to one side.

Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds – they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavours up a bit. Put them into a pestle and mortar and grind them up. Place the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.

Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a purée, but at least you won't come across any big bits.

To make your 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 coriander and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning.

Divide the crunchy lamb mince between four plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yoghurt and lemon halves, this makes a great snack!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 385 19%
  • Carbs 13.6g 5%
  • Sugar 10.8g 12%
  • Fat 21.9g 31%
  • Saturates 8.7g 44%
  • Protein 30.6g 68%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus