Preparation
Step: 1/8
Put the yogurt in a fine sieve and leave to drain for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_1_M.jpg)
Step: 2/8
Peel the carrots, halve and cut into very fine strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_2_M.jpg)
Step: 3/8
Peel the onions and cut into very fine strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_3_M.jpg)
Step: 4/8
Heat the oil in a pan. Add the mustard seeds and toast briefly until they start to pop.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_4_M.jpg)
Step: 5/8
Add the carrots and onions to the pan. Add salt, cumin and chilli powder and cook over a medium heat for 3-4 minutes until tender but not soft.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_5_M.jpg)
Step: 6/8
Remove the mixture from the pan and allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_6_M.jpg)
Step: 7/8
Wash the mint, shake dry and chop the leaves. Juice the lemon. Mix the drained yogurt with the mint and some lemon juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_7_M.jpg)
Step: 8/8
Mix the carrots with the yogurt sauce and serve immediately.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000523/000523_step_8_M.jpg)