Carrot Raita Recipes

SIMPLE LAMB CURRY WITH CARROT RAITA

Steps:

• Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
• Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
• To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

CARROT RAITA

Steps:

• ON THE DAY Toast the nigella seeds in a non-stick pan until smelling fantastic. Wash the carrot, then coarsely grate into a bowl. Add the natural yoghurt and nigella seeds. Squeeze in the lemon juice and mix. Season to perfection, tasting and tweaking. Finish with a kiss of extra virgin olive oil, if you like, then cover and refrigerate until needed.

CARROT AND CUCUMBER RAITA RECIPE

Steps:

• Mix yogurt and sour cream in medium bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or until chilled.

CARROT RAITA

Steps:

• Grate the carrots.
• Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
• Garnish with mint leaves.
• Serve with pappadums, chutney and Bringal pickle.

RAITA - CUCUMBER, CARROT AND MINT

Steps:

• De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl. Grate the carrot and add.
• Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.

CARROT RAITA

Steps:

• Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl. Heat the oil in a very small skillet over medium-high heat until very hot. Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds. Immediately pour the oil and the seeds over the carrot mixture. Stir to combine.
• Salt to taste; add mint. Toss. Garnish with mint leaves and carrot strips, and serve.