Indian-spiced lamb with carrot salad
Ingredients Method 1.Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 tablespoons of the ginger mixture.
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Ingredients
- 4 centimetre (1½-inch) piece fresh ginger (20g), grated finely
- 1 clove garlic, crushed
- 1 tablespoon cumin seeds
- 1 teaspoon garam masala
- 1/3 cup (80ml) lemon juice
- 1/3 cup (80ml) olive oil
- 1 kilogram (2 pounds) lamb rump steak, cut into 2.5cm (1-inch) pieces
- 1/4 cup (35g) sunflower seed kernels
- 1 tablespoon sesame seeds
- 400 grams (12½ ounces) baby carrots
- 400 grams (12½ ounces) purple baby carrots
- 2 shallots (50g), sliced thinly
- 1 cup loosely packed fresh coriander (cilantro) leaves
- 1 cup (280g) greek-style yoghurt
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