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Categories:
sunflower oil potatoes butter carrots onion ground cumin ground cloves ground coriander orange raisins lamb loin
Viewed: 101 - Published at: 6 years agoIngredients
- 6 tbsp sunflower oil
- 2 lbs small potatoes, peeled
- 2 1/2 tbsp butter
- 2 lbs carrots, peeled and cut into sticks
- 1 None onion, diced
- 1/2 tsp ground cumin
- None pinch ground cloves
- 1 tsp ground coriander
- None None juice of 1 orange
- 2 oz raisins
- 8 slices lamb loin
Method
- For the potatoes, heat 4 tbsp oil in a frying pan over a medium heat. Add the potatoes and fry for 15-20 mins, until tender. Reduce the heat if the potatoes begin to burn. Season with salt.
- For the carrots, melt the butter in a saucepan. Add the carrots and onion and saute for 3-4 mins. Mix in the cumin, cloves and coriander then stir in the orange juice and 1/2 cup water. Bring to a boil then mix in the raisins. Cover and simmer for 10-12 mins, until the carrots are tender.
- Heat the remaining oil in a frying pan, add the lamb and fry for 3-4 mins, turning, then season. Divide the potatoes, carrots and lamb between 4 plates, then serve.
