For the dressing
Heat a non-stick frying pan over a high heat and add the lamb mince to the dry pan.
Sauté until crispy and dark brown – approximately 10 minutes.
Add the garam masala, sesame seeds and cumin seeds and season well. Toast for 2-3 minutes, then remove from the pan and set aside.
Place the carrot ribbons in a bowl and add the fresh herbs. Drizzle with the olive oil and season well.
Make the dressing by combining all the ingredients.
Serve the carrot salad topped with the crispy mince and the mint yoghurt dressing.