Maharaja’s Lamb & Carrot Feast
Don’t be fooled by humble ingredients: this dish is fit for a king! Spicy, zesty, colourful mouthfuls of Garam Masala spiced lamb and perfect strips of sweet carrot make for a real treat. Talk about a rags to riches story – are you feeling regal yet?
The quantities provided above are averages only.
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Ingredients
150 g
white rice
(May be present: Wheat, Gluten, Soy. )
250 g
lamb mince
1 tbs
Hello Fresh Indian Spice mix
4
carrot
1 tbs
coriander
½
lemon
1 knob
ginger
1 clove
garlic
4
Pappadums
Not included in your delivery
3 tbs
olive oil
salt
pepper
Nutritional Values
Utensils
Instructions
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain.
Heat some oil in a large pan over a medium-high heat. Add the lamb mince, a generous pinch of salt, and the HelloFresh Indian spice mix and cook for 3-5 minutes, using a spatula or wooden spoon to break up the mince as finely as possible.
First, zest and juice the lemon, peel and grate the ginger and peel and crush the garlic clove. Using a vegetable peeler or mandolin slicer (if you have one), finely peel and then shave the carrots into long thin strips and place them into a large salad bowl. Add in half of the coriander and toss well to combine. In a small bowl mix together the olive oil, lemon zest & juice, ginger, and garlic. Taste and adjust seasoning accordingly with salt and pepper. Now add the dressing to the carrot salad and toss well to combine.
Deep fry the pappadums in oil until crisp or lightly oil the pappadams and pop in the microwave or oven for about 1 minute or until nicely puffed.
Divide the rice and Indian spiced lamb between plates and then place a handful of the carrot salad on top. Garnish with the remaining coriander and scoop up with your pappadums.