Ingredients
500g lamb mince
½ x 80g tube Ginger Paste
1 tsp garam masala
2 carrots, peeled into thin ribbons
2 zucchini, peeled into thin ribbons
1 small red onion, halved, thinly sliced
100g baby spinach leaves
½ cup fresh mint leaves
½ cup roasted cashews
1/3 cup lemon juice
1 tblsp olive oil, plus extra to drizzle
1 cup Greek yoghurt
Mini pappadums, to serve
Method
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Heat an oiled, large frying pan over a high heat. Add lamb, ginger paste and garam masala. Cook, stirring to break up mince, for about 7 minutes, or until browned. Remove from heat.
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Place mince, carrot, zucchini, onion, spinach, mint and nuts in a serving bowl. Toss gently to combine. Whisk 2 tblsps of the juice with oil in a jug. Drizzle over mince mixture.
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Mix yoghurt and remaining juice in a jug. Season with salt and pepper. Transfer to a small serving bowl. Drizzle over a little extra oil.
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Serve salad with yoghurt mixture and pappadums.