Spicy carrots with lamb filet

Name: Spicy carrots with lamb filet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g baby potatoes; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 750 g Carrots; 1 Onion; 30 g Butter or margarine; 1/2 TEASPOON Cumin; 1 knife tip ground cloves; 1 TEASPOON Coriander seeds; 7-10 Tbsp Juice of 1 orange; 50 g Raisins; 8 (each 80 g) Lamb filets; 7-10 Tbsp Pepper; 7-10 Tbsp Orange and coriander

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g baby potatoes
6 TABLESPOONS Oil
7-10 Tbsp Salt
750 g Carrots
1 Onion
30 g Butter or margarine
1/2 TEASPOON Cumin
1 knife tip ground cloves
1 TEASPOON Coriander seeds
7-10 Tbsp Juice of 1 orange
50 g Raisins
8 (each 80 g) Lamb filets
7-10 Tbsp Pepper
7-10 Tbsp Orange and coriander

Directions

1
Peel and wash the potatoes. Heat 4 tablespoons of oil in a pan. Fry the potatoes for 20 minutes. Season with salt. Peel and wash the carrots, cut them in half lengthwise and cut into large pieces.
2
Peel and finely chop the onion. Melt the fat in a pot. Brown carrots and onion in it. Season with salt. Add cumin, clove powder and coriander seeds. Deglaze with orange juice and 100 ml water.
3
Boil everything up and add the raisins. Cover and cook over medium heat for 12 minutes. Cut the lamb fillets in half crosswise, press them slightly flat and season with pepper. Heat the remaining oil in a pan. Fry the fillets on each side for about 3 minutes.
4
Arrange potatoes, carrots and lamb filet together on a plate. Garnish with orange slice and coriander.