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Cook the Book

Cook the Book: Indian Lamb and Carrot Salad

Cook the Book: Indian Lamb and Carrot Salad

Jamie Oliver's warmly spiced Indian lamb and carrot salad is a "salad" in the same way that the Thai larb--ground chicken tossed with sweet basil and pungent shallots--is a salad, i.e. not really. But the pairing of carrot ribbons and crispy, garam masala-scented lamb sounds so obscenely good, who's keeping tabs?

Served with hot naan bread and a drizzle of yogurt, this salad easily becomes a light, delicious meal.

Cook the Book: Indian Lamb and Carrot Salad

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About This Recipe



  • 1 1/4 pounds good-quality coarsely ground lamb
  • 2 teaspoons garam masala
  • Sea salt
  • 1 pound carrots (mixed colors if possible), peeled
  • 1 tablespoon sesame seeds
  • A small bunch of fresh cilantro, leaves picked
  • A small bunch of fresh mint, leaves picked
  • 1 teaspoon cumin seeds
  • 3 shallots or 1 small red onion, peeled
  • Zest and juice of 1 lemon
  • 1 heaped teaspoon freshly grated ginger
  • Extra virgin olive oil


  1. 1

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

  2. 2

    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. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer to a plate.

  3. 3

    Slice your peeled shallots or onion wafer thin.

  4. 4

    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 cilantro and mint leaves, and mix it all together using your fingers.

  5. 5

    Divide the crispy lamb between four plates and put the dressed salad on top. Sprinkle with toasted sesame. Serve with naan bread, yogurt and lemon wedges, if desired.

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