Indian carrot salad with minced lamb

Name: Indian carrot salad with minced lamb
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small red onion; 1 piece(s) (approx. 30 g) Ginger; 1 Organic Lemon; 1 TABLESPOON liquid honey; 7-10 Tbsp salt, pepper, ground cumin; 6 TABLESPOONS good olive oil; 500 g Carrots; 2 TABLESPOONS Sesame; 600 g minced lamb (alternatively minced beef); 3 Stem(s) Coriander and mint

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small red onion
1 piece(s) (approx. 30 g) Ginger
1 Organic Lemon
1 TABLESPOON liquid honey
7-10 Tbsp salt, pepper, ground cumin
6 TABLESPOONS good olive oil
500 g Carrots
2 TABLESPOONS Sesame
600 g minced lamb (alternatively minced beef)
3 Stem(s) Coriander and mint

Directions

1
For the vinaigrette, peel and finely dice the onion. Peel and finely chop the ginger. Wash the lemon hot, dry and grate the peel finely. Squeeze the lemon. Mix juice, salt, pepper and honey.
2
Fold down 5 tablespoons of oil. Stir in onion, ginger and lemon peel.
3
Peel and wash the carrots. Peel thin strips with a peeler. Mix the carrot strips with the vinaigrette.
4
Roast the sesame seeds in a pan without fat until golden brown, remove. Heat 1 tablespoon of oil in the hot pan. Stir-fry the minced meat for 5-8 minutes until finely crumbly. Season with salt, pepper and 1 tsp. cumin, put aside.
5
Wash the herbs and shake dry, pluck off the leaves and mix with the mince. Season to taste. Serve minced meat with carrot salad. Sprinkle with sesame seeds. Indian flatbread (chapati) tastes good with it.