Cook The Book: Indian Lamb And Carrot Salad

1. 1

   Heat a large frying pan and fry your ground lamb until all the fat comies out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is crispy. Shave the carrots into long thin strips with a peeler or a mandolin slicer and keep them to one side.

2. 2

   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. 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 to a plate.

3. 3

   Slice your peeled shallots or onion wafer thin.

4. 4

   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.

5. 5

   Divide the crispy lamb between four plates and put the dressed salad on top. Sprinkle with toasted sesame. Serve with naan bread, yogurt and lemon wedges, if desired.

* Per serving · 4 servings · Values may vary.