Name: Indian-spiced lamb with carrot salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 4 centimetre (1½-inch) piece fresh ginger (20g), grated finely; 1 clove garlic, crushed; 1 tablespoon cumin seeds; 1 teaspoon garam masala; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) olive oil; 1 kilogram (2 pounds) lamb rump steak, cut into 2.5cm (1-inch) pieces; 1/4 cup (35g) sunflower seed kernels; 1 tablespoon sesame seeds; 400 gram (12½ ounces) baby carrots; 400 gram (12½ ounces) purple baby carrots; 2 shallots (50g), sliced thinly; 1 cup loosely packed fresh coriander (cilantro) leaves; 1 cup (280g) greek-style yoghurt

Ingredients

4 centimetre (1½-inch) piece fresh ginger (20g), grated finely

1 clove garlic, crushed

1 tablespoon cumin seeds

1 teaspoon garam masala

1/3 cup (80ml) lemon juice

1/3 cup (80ml) olive oil

1 kilogram (2 pounds) lamb rump steak, cut into 2.5cm (1-inch) pieces

1/4 cup (35g) sunflower seed kernels

1 tablespoon sesame seeds

400 gram (12½ ounces) baby carrots

400 gram (12½ ounces) purple baby carrots

2 shallots (50g), sliced thinly

1 cup loosely packed fresh coriander (cilantro) leaves

1 cup (280g) greek-style yoghurt

Method

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.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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