Fruity and spicy lamb pan with yoghurt

Name: Fruity and spicy lamb pan with yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Whole milk yoghurt; 7-10 Tbsp Lemon juice; 7-10 Tbsp ground cumin; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onion; 500 g small carrots; 600 g Lamb filets; 2 TABLESPOONS Oil; 1/2 TEASPOON Curry Powder; 100 ml Orange juice; 2-3 TABLESPOONS spicy mango chutney; 1 package (400 g) Naan bread

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

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

Directions

1
Season yoghurt with a little lemon juice, cumin, paprika, salt and pepper. Wash and clean the spring onions. Peel and wash the carrots. Cut vegetables diagonally into pieces. Wash lamb fillets, dab dry and cut into larger pieces.
2
Heat the oil in a frying pan. 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.
3
Add spring onions and mix with the remaining ingredients. Deglaze with orange juice and simmer for 1-2 minutes. Add chutney and season with salt, pepper and curry. Toast naan bread. Arrange lamb pan with a blob of yoghurt on plates.
4
Add bread.