Indian Lamb Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Indian lamb salad is one of my favorite quick weeknight dinners because it comes together in under an hour. Tender lamb pairs beautifully with crisp cucumber, juicy tomatoes, and fresh mint, all brought together with warm spices like cumin and garam masala. The yogurt and lemon juice create a tangy dressing that ties everything together perfectly. I love using lamb shoulder here because it's both affordable and becomes wonderfully tender when cooked just right. Plus, the pistachio nuts add a wonderful crunch and are packed with healthy fats that keep you satisfied. This salad feels restaurant quality but is honestly so simple to make at home.
Ella x
Ingredients
- 400 gboneless lamb shoulder(diced)
- 1cucumber
- 2tomato
- 1red onion
- 1 gmint leaves(chopped)
- 1 gpistachio nuts(chopped)
- 2 tbspplain yogurt(plain)
- 2 tbsplemon juice(freshly squeezed)
- 1 tbspghee(melted)
- 1 tbspcumin seeds(optional)
- 1 tbspcoriander powder(optional)
- 1 tbspgaram masala powder(optional)
- to tastesalt
- 1green chilies(optional)
- 1 tbsplime juice(optional)
Detail level
Instructions
- 1
In a large bowl, combine the lamb, cucumber, tomato, red onion, mint leaves, pistachio nuts, yogurt, lemon juice, and ghee. Mix well.
- 2
If using, add the cumin seeds, coriander powder, and garam masala powder, and mix again.
- 3
Season with salt to taste.
- 4
If using, add the green chilies and mix.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6
Just before serving, squeeze the lime juice over the salad and mix gently.
- 7
Serve chilled and enjoy!
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