Wild Garlic and Lamb Salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen

30 Minute Mowgli

By Nisha Katona

Published 2021

  • About

This is a wonderful spring salad when the lamb is at its best and fragrant wild garlic is abundant. Its heft comes from the combination of nutty, creamy potatoes and the sharp spiced lamb. If you can’t get wild garlic, chopped spinach leaves work perfectly well. The pears, however, add an unexpected sweet refrain that can’t be replaced.


  • 500 g/1 lb 2 oz new potatoes
  • 400


  1. Put the potatoes in a large pan and add cold, salted water to cover. Put the pan over a high heat and bring to the boil, then reduce to a simmer and cook for 15–20 minutes, until the potatoes are tender.
  2. Meanwhile, put the lamb in a bowl with the ground cumin, amchoor, garlic purée and salt and stir to coat the meat well in the spices.
  3. Heat 1 tablespo