1.Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 tablespoons of the ginger mixture.
2.Add lamb to ginger mixture in bowl; toss to coat. Thread lamb onto skewers; place in a shallow dish. Cover; refrigerate 30 minutes.
3.Meanwhile, toast seeds in a small frying pan until browned lightly.
4.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.
5.Cook lamb on heated oiled barbecue until browned all over and cooked as desired.
6.Serve lamb with carrot salad and yoghurt.