Roasted Carrot and Cauliflower with Spiced Minced Lamb

I’ve been stockpiling carrots recently, I do love a carrot, it might well be my favourite vegetable.  Anyway it would seem I’m not really using the quantity I’m buying at the moment so my little orange friend must come to forefront for once and start starring in a dish or two.

This is a very moreish warm salad type affair that mixes the sweet earthy carrots, almost crunchy cauliflower with the spiced, crispy minced lamb

Serves 2 with a couple of toasted pittas on the side

Ingredients:

  • 4/5 carrots halved or quartered lengthways
  • half a large cauliflower, broken in to small florets
  • 100g minced lamb
  • 1 onion
  • 2 teaspoons of garam masala
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 teaspoon of honey
  • 1 tablespoon of oil
  • A handful of mint
  • a large tablespoon of yoghurt
  • a heaped teaspoon of sweet chilli sauce
  • water
  • salt and pepper

Method:

Pre heat your oven to 200 degrees.  Mix 1 teaspoon of garam masala with the cumin, coriander, honey and oil.  Throw your veg into a baking tray and pour spiced dressing over, tossing until all the veg are covered. Roast the veg in the oven for about 35 min or until tender and slightly charred.

Whilst your veg is roasting get on with the lamb and dressing. Chop the mint, put half in a bowl and leave half for garnishing later.  Add the yoghurt and sweet chilli to the mint and let down with water until you have a runny dressing the consistency of double cream.

Soften a chopped onion in the a pan  (or microwave) then set aside.  Fry the minced lamb in a dry pan until golden, add the onion and continue to fry until browned, add the other teaspoon of garam masala and toast for a further minute or so then turn the heat off until the veg are ready.

When the veg is ready, season generously with salt and pepper and pile up on plates.  Top with the crispy minced lamb and onion mix and drizzle over the yoghurt dressing.  Finish with a scatter of the remaining shredded mint and serve with toasted pitta or flat breads.

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