Directions:
- Shred carrots very thinly using a speed peeler.
- Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well.
- Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 866.96 Kcal (3630 kJ) | ||
| Calories from fat | 464.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.59g | 79% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 403.77mg | 17% | |
| Potassium | 2356.38mg | 50% | |
| Total Carbs | 77.62g | 26% | |
| Sugars | 36.83g | 147% | |
| Dietary Fiber | 20.04g | 80% | |
| Protein | 29.62g | 59% | |
| Vitamin C | 58.4mg | 97% | |
| Vitamin A | 4.7mg | 155% | |
| Iron | 20.1mg | 111% | |
| Calcium | 269.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 94.63 Kcal (396 kJ) | ||
| Calories from fat | 50.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 79% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 28% | |
| Sodium | 44.07mg | 17% | |
| Potassium | 257.21mg | 50% | |
| Total Carbs | 8.47g | 26% | |
| Sugars | 4.02g | 147% | |
| Dietary Fiber | 2.19g | 80% | |
| Protein | 3.23g | 59% | |
| Vitamin C | 6.4mg | 97% | |
| Vitamin A | 0.5mg | 155% | |
| Iron | 2.2mg | 111% | |
| Calcium | 29.4mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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