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
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
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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