60 Min
GF
NF
Roasted Carrots with Black Bean Lamb Masala
As my own personal meat consumption steadily goes down, what I miss is the flavor of meat more than the meat itself. So I’ve begun to incorporate small amounts of meat or meat stock while leaving vegetables at the center of the plate. Like these carrots roasted with sesame seeds — they are nice on their own but delicious with black beans cooked with a bit of lamb and spices.
As my own personal meat consumption steadily goes down, what I miss is the flavor of meat more than the meat itself. So I’ve begun to incorporate small amounts of meat or meat stock while leaving vegetables at the center of the plate. Like these carrots roasted with sesame seeds — they are nice on their own but delicious with black beans cooked with a bit of lamb and spices.
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Cook Time
60 Minutes
Serves
6
Directions
Step 1
Peel the carrots and cut them into halves lengthwise or leave them whole if the ends are thinner. Rub them with salt, black pepper, and olive oil and lay them flat on a baking sheet. Cover tightly with foil and bake for 20 minutes at 350°F.
Step 2
Take the foil off, check for doneness (carrots should be fork tender). Sprinkle them with sesame seeds and place the baking sheet back in the oven for another 5 minutes. Rest until carrots are ready to serve.
Step 3
In a medium-sized saucepan pop the cumin seeds, then add the minced onions. Cook the onions at medium heat or until they have softened, then add the lamb. Add the turmeric, coriander seeds, and salt and cook on medium heat until the meat has cooked through.
Step 4
Add the black beans, chili powder, yogurt, and ginger. Cover the saucepan and simmer at low heat for another 10 to 15 minutes. The lamb should be cooked through and the sauce should be thick. Add the cardamom and let the masala rest for 5 minutes before serving.
Step 5
Spoon the lamb masala over the sesame roasted carrots and garnish with mint leaves.
Notes & Variations
- For a vegetarian option, replace the lamb with 2 cups minced mushrooms.
- Instead of carrots, use parsnips, butternut squash, or turnips.
Ingredients
Step 1
Peel the carrots and cut them into halves lengthwise or leave them whole if the ends are thinner. Rub them with salt, black pepper, and olive oil and lay them flat on a baking sheet. Cover tightly with foil and bake for 20 minutes at 350°F.
Step 2
Take the foil off, check for doneness (carrots should be fork tender). Sprinkle them with sesame seeds and place the baking sheet back in the oven for another 5 minutes. Rest until carrots are ready to serve.
Step 3
In a medium-sized saucepan pop the cumin seeds, then add the minced onions. Cook the onions at medium heat or until they have softened, then add the lamb. Add the turmeric, coriander seeds, and salt and cook on medium heat until the meat has cooked through.
Step 4
Add the black beans, chili powder, yogurt, and ginger. Cover the saucepan and simmer at low heat for another 10 to 15 minutes. The lamb should be cooked through and the sauce should be thick. Add the cardamom and let the masala rest for 5 minutes before serving.
Step 5
Spoon the lamb masala over the sesame roasted carrots and garnish with mint leaves.
Notes & Variations
- For a vegetarian option, replace the lamb with 2 cups minced mushrooms.
- Instead of carrots, use parsnips, butternut squash, or turnips.
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$7
Ghee Pot
$40
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