Indian-Spiced Lamb with Carrot Salad

Indian-Spiced Lamb with Carrot Salad

Nutritional count per serving 44.7g total fat (11.8g saturated fat); 3432kJ (820 cal); 22g carbohydrate; 78.2g protein; 9.1g fibre

14/09/15

Prep Time

30m

Cooking Time

20m

Serves

4

Fuel

Universal

Ingredients

Method

01.

Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 tablespoons of the ginger mixture.

02.

Add lamb to ginger mixture in bowl; toss to coat. Thread lamb onto skewers; place in a shallow dish. Cover; refrigerate 30 minutes.

03.

Meanwhile, toast seeds in a small frying pan until browned lightly.

04.

Cook carrots on a heated oiled barbecue (or grill or grill plate) about 10 minutes or until tender; transfer to another large bowl. Add reserved ginger mixture, toasted seeds, shallots and coriander; toss gently to combine.

05.

Cook lamb on heated oiled barbecue until browned all over and cooked as desired.

06.

Serve lamb with carrot salad and yogurt.

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