I really liked this dish. The flavors are bright and it's filling without being heavy. It's the first recipe I've cooked from Jamie At Home, Cook Your Way to the Good Life. I'm really enjoying this cookbook. It's my style of cooking: simple, seasonal, flavorful, and I can actually hear the voice of Jamie Oliver as I read the cooking instructions. "Keep frying until the meat is lovely and crispy." It's like he's in my kitchen.
Indian Carrot Salad
- 1 1/4 pounds good-quality coarsely ground lamb
- 2 teaspoons garam masala
- Sea salt
- 1 pound carrots (mixed colors if possible), peeled
- 1 tablespoon sesame seeds
- A small bunch fresh cilantro, leaves picked
- A small bunch fresh mint, leaves picked
For the dressing:
- 1 teaspoon cumin seeds
- 3 shallots or 1 small red onion, peeled
- 1 lemon, zested and juiced
- 1 heaped teaspoon freshly grated ginger
- Extra-virgin olive oil
- Naan bread
- Lemon halves
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!