Like the other reviewer, I just made the salad part. The flavors blend together in a unique and delicious way, plus the salad is really pretty. However, my hand cramped up from peeling all those carrots into ribbons and my fingernails turned orange! After a while, you can't peel them down beyond a certain point without hurting yourself, so you're left with thin carrot stumps you can either toss in or use for something else. I reduced the mayo to 1/4 c. (used reduced fat olive oil kind) and increased the cinnamon. So tasty, have made twice, but definitely recommend course chopping carrots in a food processor instead of all that peeling. With washing all the produce, etc. this took 45 min to make-yikes!
Moroccan Lamb Salad with Carrots and Mint
Guezzie Posted: 04/22/09