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 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 - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put 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 puree, 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
cilantro 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 crispy
lamb between 4 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with
naan bread, some
yogurt and lemon halves, this makes a great snack!
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By pawlik.kathryn_...
Juno Beach , FL
on September 20, 2011
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My husband and I loved this recipe. I just started experimenting with Indian food and this is a winner. We had it with whole wheat Naan and some hummus and it was a delicious meal.
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