Cook the Book: Indian Lamb and Carrot Salad

Name: Cook the Book: Indian Lamb and Carrot Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams carrots (mixed colors if possible), peeled; 1 small bunch A of fresh cilantro, leaves picked; 1 teaspoon cumin seeds; 4 servings Extra virgin olive oil; 2 teaspoons garam masala; 1 teaspoon freshly grated ginger; 567 grams good-quality coarsely ground lamb; 1 Zest and juice of lemon; 1 small bunch A of fresh mint, leaves picked; 4 servings Sea salt; 1 Tbsp sesame seeds; 3 smalls shallots or 1 small red onion, peeled

The recipe Cook the Book: Indian Lamb and Carrot Salad is ready in around 45 minutes and is definitely a tremendous gluten free, dairy free, and primal option for lovers of Indian food. This recipe serves 4. One serving contains 604 calories, 26g of protein, and 49g of fat. Head to the store and pick up carrots, sea salt, cumin seeds, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It works well as a main course.

Instructions

Heat a large frying pan and fry your ground lamb until all the fat comies out of it.

Ingredients you will need

Ground Lamb

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garam Masala

Carrot

Meat

Salt

Equipment you will use

Peeler

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.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

Put them into a pestle and mortar and grind them up.

Equipment you will use

Mortar And Pestle

Put the pan back on the heat and toast the sesame seeds until golden.

Ingredients you will need

Sesame Seeds

Toast

Equipment you will use

Frying Pan

Transfer to a plate.

Slice your peeled shallots or onion wafer thin.

Ingredients you will need

Shallot

Onion

Wafer

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.

Ingredients you will need

Ground Cumin

Lemon Zest

Shallot

Ginger

Juice

Onion

Salt

Equipment you will use

Bowl

Whisk everything together with about 5 tablespoons of extra virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Whisk

Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together using your fingers.

Ingredients you will need

Mint

Cilantro

Carrot

Divide the crispy lamb between four plates and put the dressed salad on top.

Ingredients you will need

Lamb

Sprinkle with toasted sesame.

Ingredients you will need

Sesame Seeds

Serve with naan bread, yogurt and lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Naan

Yogurt

Equipment

Ingredients

Servings:

454grams

carrots (mixed colors if possible), peeled 1small bunch

A of fresh cilantro, leaves picked 1teaspoon

cumin seeds 4servings

Extra virgin olive oil 2teaspoons

garam masala 1teaspoon

freshly grated ginger 567grams

good-quality coarsely ground lamb 1

Zest and juice of lemon 1small bunch

A of fresh mint, leaves picked 4servings

Sea salt 1Tbsp

sesame seeds 3smalls

shallots or 1 small red onion, peeled

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.