You will be given a definition of a task first, then some input of the task.
In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

In a medium saute pan over high heat, heat the oil to 375F, as measured on a deep-fry thermometer., Crisp the capers in the oil, for about 1 minute., Transfer to paper towels to drain., Season the lamb liberally with salt and pepper., Return the saute pan to the stove over high heat and briefly sear the lamb for about 30 seconds per side; the lamb should still be raw on the inside., Transfer to a small tray lined with plastic wrap and place in the freezer to chill until the lamb is partially frozen., It should have a slushy feel., Remove the lamb from the freezer and slice it crosswise as thinly as possible; the slices should be a little thicker than sheets of paper., In a medium saucepan over high heat, combine the carrot, onion, garlic and spices., Cover with water and cook until the water has fully reduced and the carrots are very tender., Transfer to a blender and puree until very smooth., With the motor running, drizzle in 2 tablespoons of the olive oil., Season with the lemon juice and salt., Transfer the carrot harissa to a squeeze bottle or small tightly sealed plastic container and chill in the refrigerator., Lay out the sliced lamb on four chilled plates and top with dots of the harissa sauce., Garnish with the capers, remaining olive oil and cilantro leaves., Serve immediately.
Output:
sunflower oil, capers, lamb loin, salt, carrot, onion, garlic, ground caraway, chiles, ground cumin, ground coriander, olive oil, lemon juice, fresh cilantro