Pan-Fried Lamb And Potatoes With Spiced Carrots - cooking recipe

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

Preparation

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.