Recipe of the Day – Indian carrot salad

Indian carrot salad
With crispy spiced minced lamb and naan breads


Zingy, crunchy and light, this colorful carrot and
lamb salad makes a brilliant side dish or snack

Serves 4
Prepare time:30m
Super easy

600 g quality coarsely ground lean lamb
2 teaspoons garam masala
sea salt
500 g carrots (mixed colors if possible), peeled
1 tablespoon sesame seeds
1 small bunch fresh coriander, leaves picked
1 small bunch fresh mint, leaves picked

For the dressing:
1 teaspoon cumin seeds
3 shallots or 1 small red onion, peeled
1 lemon zest and juice of
1 heaped teaspoon freshly grated ginger
extra virgin olive oil

Jamie at Home Recipe
Buy the book

This is a beautiful, fresh, Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch.

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 speed peeler or a mandolin slicer and keep them to one side.

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 flavours up a bit. Put them into a pestle and mortar and grind them up. Place 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 purée, 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 coriander 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 crunchy lamb mince between four plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yoghurt and lemon halves, this makes a great snack!

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 385 19%
Carbs 13.6g 5%
Sugar 10.8g 12%
Fat 21.9g 31%
Saturates 8.7g 44%
Protein 30.6g 68%
Of an adult’s reference intake

Popular recipes this week
Pizza dough
Perfect roast beef
Perfect roast chicken
6-hour slow-roasted pork shoulder
Good old chilli con carne
Best roast leg of lamb