x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Indian carrot salad from Jamie at Home: Cook Your Way to the Good Life (page 106) by Jamie Oliver

  • sesame seeds
  • carrots
  • cilantro
  • fresh ginger
  • mint
  • ground lamb
  • garam masala
  • cumin seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The carrot salad can also be served on its own without the lamb.

  • jenniwa on May 30, 2016

    Serve with a dollop of yogurt, makes a huge difference. - TK

  • Rutabaga on May 20, 2014

    The mix of flavors in this dish was delicious; I found it to be a creative use of carrots and ground meat (I used ground turkey). I used plenty of cilantro and mint, which added some bright, fresh notes to the salad, contrasting nicely with the warm spices in the meat. Toasting the sesame seeds to a deep nutty brown also added great flavor. Since I didn't have much garam masala on hand, I used Madras curry powder, and left out the cumin seeds as I didn't have whole cumin. Slicing carrots wafer thin by hand can be a bit time consuming, but is something that could be done in advance. My three-year-old happily ate the meat on its own along with some plain carrot slices, as the dressing was a little much for his palate. Update: I have determined the best way to eat this salad is to mix the carrot salad and meat together in a bowl. You can even throw in some additional greens, and the carrots do well the next day when softened from marinating in the dressing.

  • Melanie on September 28, 2013

    Very nice. I followed the recipe but the quantities of coriander and mint that are required are so small that there is not much point unless you have some around. Served with pita bread crisped up in the oven. I thought that the dressing was amazing.

  • melissabazley on September 20, 2011

    I used minced beef instead of lamb as I'm not keen on lamb. The carrots took forever to get wafer thin without a mandolin...I used a "speed peeler", but it wasn't so speedy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.