Indian Carrot Noodle Salad with Spiced Lamb
Try this Indian Carrot Noodle Salad with Spiced Lamb recipe, or contribute your own.
Try this Indian Carrot Noodle Salad with Spiced Lamb recipe, or contribute your own.
- salt to taste
- for the dressing
- 4 tablespoons extra virgin olive oil
- 2 teaspoons garam masala
- 1 pound ground lamb lean
- 3 large carrots peeled blade d, noodles trimmed
- 1/4 up fresh cilantro
- 1/4 up fresh mint
- 1/2 teaspoon dried cumin
- 1 small red onion peeled and sliced thinly
- juice of 1 lemon + its zest
- 1 teaspoon freshly grated ginger
- Carbohydrate 4.57231653810101 g
- Cholesterol 165.56121505 mg
- Fat 66.2213874854079 g
- Fiber 1.28890190257545 g
- Protein 38.0915563128861 g
- Saturated Fat 24.9175862514959 g
- Serving Size 1 1 Serving (289g)
- Sodium 1910.37699914974 mg
- Sugar 3.28341463552557 g
- Trans Fat 4.41648955141824 g
- Calories 774 calories
Step-by-step
- Heat a large skillet over medium-high heat and once heated, add in the lamb, crumbling with a wooden spoon, until all the fat releases into the pan.
- Add the garam masala and season with salt and pepper.
- Cook the lamb until its crispy, about 7 minutes.
- Combine all of the ingredients for the dressing into a bowl and whisk together.
- In a large mixing bowl, add in the carrot noodles, mint and cilantro.
- Pour over the dressing and toss to combine.
- Divide the lamb mince between four plates and top with the carrot noodles.
Why does browning ground lamb with garam masala change the flavor profile so drastically?
When high heat hits minced meat, the Maillard reaction creates hundreds of new aroma compounds as amino acids and reducing sugars combine. Adding spice blends containing toasted cumin and coriander seeds directly to the rendered fat allows the fat-soluble flavor molecules in the garam masala to disperse evenly throughout the pan rather than burning on the dry metal surface. Crisp the meat for seven minutes over medium-high heat until the edges brown deeply and release moisture.How do raw carrot ribbons react chemically with fresh citrus and oils?
Tender root vegetables possess rigid cellular walls packed with pectin. Whisking fresh lemon juice with extra virgin olive oil creates an emulsion where the acid slightly softens the outer layers of the carrot noodles without breaking them down entirely. Toss the noodles just before plating to preserve the crisp crunch and prevent the salt in the dressing from drawing out too much cellular water too quickly.What tools are required to process root vegetables into noodles without specialized appliances?
Standard spiralizers require cylindrical vegetables, but long carrot ribbons can easily be achieved with a Y-peeler drawn down the length of peeled roots. Shaving ribbons manually produces uneven widths, which actually creates a more dynamic mouthfeel by offering varied resistance against the crispy spiced lamb. A heavy-bottomed skillet is essential here to maintain steady thermal mass when the cold meat hits the hot surface.
