This is a great Indian-style refreshing salad, amazingly crisp. It goes well with spicy lamb. Can serve only carrots with dressing, or you can add apples or celery to make the salad even sweeter and crispy. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 600 gr minced lamb coarse meat (good quality)
- 450 gr peeled carrots (if possible, different colors)
- 2 tsp spice mixes Garam Masala
- Sea salt
- 1 tbsp. l sesame seeds
- A small bunch of fresh cilantro (cut leaves)
- A small bunch of fresh mint (chop leaves)
For refueling:
- 1 tsp cumin seeds
- 3 peeled shallots or 1 small head red onion
- Zest and juice of 1 lemon
- 1 tsp with a slide of grated ginger
- Olive oil
For submission:
- Tortillas naan
- Yogurt
- Lemon Halves
Recipes with similar ingredients: minced lamb, carrots, shallots, red onion, ginger root, sesame seeds, cumin, lemon juice, garam masala, mint, cilantro, naan flat cakes, yogurt
Recipe preparation:
- Preheat a large pan and saute the lamb until all fat will be swept. Add a mixture of Garam Masala and a large pinch salt, mix. Fry the meat until it is ready and will become crispy. Cut carrots into long thin strips with using a knife for peeling vegetables or a vegetable cutter.
- Heat a small frying pan over medium heat and fry cumin seeds for 30 sec. There should be a bright smell nuts. At this point, you should not fry the seeds, but only reveal their aroma a little. Put them in a mortar and grind pestle. Put the pan on the fire again and fry the seeds sesame seeds until golden brown. Put them on a plate.
- Chopped peeled shallots or onions very thinly. what for any onion salads, you probably don’t want you to caught a big piece! If you are not confident in your skills “carver”, grate the onion with large holes. Bow then it’s almost mashed, but at least you don’t get large a piece.
- To prepare the dressing, put the lemon zest in a bowl and juice and add onions, grated ginger, ground cumin and a pinch of salt. Beat everything together with about 5 tbsp. l olive oil. Pour dressing carrots, add cilantro and mint leaves and mix everything with your fingers. It’s worth a try to check if there are enough dressing with lemon juice, oil or spices.
- Put the minced lamb into 4 plates, put on top seasoned salad. Sprinkle with fried sesame seeds. Serve with naan cakes, some yogurt and halves of a lemon. Great appetizer!
