TIP: Ginger paste can be replaced with 1-2 tblsps finely grated fresh ginger.

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

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.

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.

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.

Serve salad with yoghurt mixture and pappadums.

New Idea team