Wild Garlic and Lamb Salad

Name: Wild Garlic and Lamb Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp amchoor; 2 large pears, chopped or cut into wedges, skin on; 400 g/14 oz lamb leg steaks, cut into bite-sized chunks; 500 g/1 lb 2 oz new potatoes; 1 tsp salt; 1 tsp garlic purée; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp butter; handful wild garlic or spinach, roughly chopped; small handful fresh coriander/cilantro, leaves roughly chopped; juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

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.

Ingredients

500 g/1 lb 2 oz new potatoes
400

Asia
India
Starter
Gluten-free
Spring

Method

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.
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.
Heat 1 tablespo