Let Them Eat Curry

Allow me to digress from the normal baby bragging to tell you about this recipe.
First, I will pay homage to my favorite English chef, Jaime Oliver, for his inspirational meals, that come directly from his garden.
Second, can I just say that after watching him fix something similar to this on his "Carrots and Beets" segment, I tried this recipe and liked it so much that I made it the next night b/c it was so good, so easy, and so full of flavor.
It's not really curry, but the only Indian dish I know is curry so that's that.

Ingredients (I made this for one since Kev was out of town...all these amounts are approximate)
1-2 whole carrots
1/2 lb of ground meat (he used lamb, which I didn't have, but I did have ground turkey)
2 tsp of cumin divided
1/2 tsp. garlic powder
salt and pepper to taste
1 lemon
2 tbsp olive oil
1 thumb size piece of ginger
1/4 cup of finely sliced onion
fresh cilantro

Directions
Brown meat in a skillet with salt, pepper, cumin, and garlic powder. Brown until meat crumbles into small pieces.
Meanwhile, use a vegetable peeler to take outer skin off of carrots, then continue with the peeler to create thin long slices of carrot and set to the side
Slice onion into wafer thin pieces or even thinner then that (they are going to be raw, which I thought I would never like, but just trust me) place into a small bowl. Zest lemon and add the juice to onion, add a generous amount of sea salt, cumin, and grate ginger. Massage ingredients into the onion and top with olive oil, then toss with the carrots.
Layer the carrot salad onto the meat and top with fresh picked cilantro!
Heat a piece of nan bread and your done.
This dish will leave you feeling satisfied, and a little like a gourmet chef! SO GOOD.