Pan-Fried Lamb And Potatoes With Spiced Carrots

• 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.

sunflower oil, potatoes, butter, carrots, onion, ground cumin, ground cloves, ground coriander, orange, raisins, lamb loin

Taken from recipes-plus.com/api/v2.0/recipes/24597 (may not work)