Fruity and spicy lamb pan

Name: Fruity and spicy lamb pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 collar Spring onions; 500 g small carrots; 600 g Lamb filets; 2 TABLESPOONS Oil; 1/2 TEASPOON Curry Powder; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Orange juice; 2-3 TABLESPOONS spicy mango chutney; 1 package (400 g) Naan bread

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 collar Spring onions
500 g small carrots
600 g Lamb filets
2 TABLESPOONS Oil
1/2 TEASPOON Curry Powder
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Orange juice
2-3 TABLESPOONS spicy mango chutney
1 package (400 g) Naan bread

Directions

1
Wash and clean spring onions. Peel and wash the carrots. Cut vegetables diagonally into pieces. Wash lamb filets, dab dry and cut into larger pieces. Heat oil in a pan.
2
Fry the carrot pieces for about 1 minute, then add the lamb filets. Fry over a high heat for about 2 minutes, turning over. Dust with curry and paprika and season with salt and pepper. Add spring onions and mix with the remaining ingredients.
3
Deglaze with orange juice and simmer for 1-2 minutes. Add chutney and season with salt, pepper and curry. Toast naan bread. Serve the lamb pan with the bread.