Jamie Oliver's Indian Carrot and Lamb Salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

This is a wonderfully refreshing Indian-style salad with a wonderful crunch. It pairs perfectly with spicy lamb. You can serve the carrots and dressing alone, or add apples or celery for an even sweeter and crunchier salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g of coarsely ground young lamb (good quality)
450 g peeled carrots (different colors if possible)
2 tsp spice mix Garam masala
Sea salt
1 tbsp. sesame seeds
A small bunch of fresh cilantro (leaves picked)
A small bunch of fresh mint (leaves picked)

For filling:

1 teaspoon cumin seeds
3 peeled shallots or 1 small red onion
Zest and juice of 1 lemon
1 heaping teaspoon of grated ginger
Olive oil

To serve:

Flatbreads naan
Yogurt
Lemon halves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced lamb, carrot, shallots, red onion, ginger root, sesame, cumin, lemon juice, garam masala, mint, cilantro, naan bread, yogurt

Cooking the dish according to the recipe:

Heat a large frying pan and fry the lamb until all the fat has rendered. Add the garam masala and a large pinch of salt and stir. Fry the lamb until cooked through and crispy. Cut the carrots into long, thin strips using a paring knife or vegetable peeler.
Heat a small frying pan over medium heat and toast the cumin seeds for 30 seconds. A distinct nutty aroma should emerge. At this point, you don't want to toast the seeds, just release their aroma. Place them in a mortar and pestle and crush them. Return the pan to the heat and toast the sesame seeds until golden brown. Transfer them to a plate.

Slice a peeled shallot or onion very thinly. For any onion salad, you probably don't want to end up with a large chunk! If you're not confident in your chopping skills, grate the onion using a box grater with large holes. This will turn the onion almost into a puree, but at least you won't end up with any large chunks.
To prepare the dressing, place the lemon zest and juice in a bowl and add the onion, grated ginger, ground cumin, and a pinch of salt. Whisk everything together with about 5 tablespoons of olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and toss everything together with your fingers. It's worth tasting to check for the right amount of lemon juice, oil, or spices.
Divide the fried ground lamb among 4 plates and top with the dressed salad. Sprinkle with toasted sesame seeds. Serve with naan bread, a little yogurt, and lemon halves. A delicious appetizer!

Categories:

recipe / Dinner / Salads / Warm salads / Salads with meat / Indian cuisine

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