Monday, May 21, 2012

Spicy Lamb and Carrot Salad

Spicy Lamb and Carrot Salad
Serves 2
1 pound good-quality coarsely ground lamb
1 teaspoon garam masala
A pinch of Sea salt
250g carrots, peeled
1/2 tablespoon sesame seeds
A small bunch fresh coriander, leaves picked
A small bunch fresh mint, leaves picked

1/2 teaspoon cumin seeds
1/2 small red onion, peeled
1/2 lemon, zested and juiced
1/2 heaped teaspoon freshly grated ginger
Olive Oil

1. Grab a large frying pan and fry the ground lamb until all the fat comes running out of it.
2. Add the garam masala and a pinch of salt and stir it about. Keep frying until the meat is crispy. Shave the carrots into long thin strips with a peeler and set them aside.
3. Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and roast the sesame seeds until golden. Transfer them to a plate.
4. Slice the onion in thin slices. If you don’t feel confident about your knife skills, use the coarse side of a box grater instead.
5. To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin. Whisk everything together with about 3 tablespoons olive oil. Pour the dressing over the carrots, add the Coriander and mint leaves, and mix it all together.
6. Divide the lamb between 2 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds.

1 comment:

  1. That looks very yummy!! I'm going to have to try that tonight! Here's some ideas