Pan-Fried Lamb And Potatoes With Spiced Carrots Recipe

Name: Pan-Fried Lamb And Potatoes With Spiced Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tbsp sunflower oil, 2 lbs small potatoes, peeled, 2 1/2 tbsp butter, 2 lbs carrots, peeled and cut into sticks, and more.

Yes, Pan-Fried Lamb And Potatoes With Spiced Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Lamb And Potatoes With Spiced Carrots

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