Lamb slices with orange sauce

Ingredients for 2 servings:

• 1 tsp oil or cooking butter
• 200 g lamb rump
• Spice mix (meat seasoning)
• rosemary
• curry powder
• 400 g green vegetables (e.g. pak choi, broccoli, lettuce or leek)
• 1 dl meat broth
• 1 dl orange juice
• 1 piece(s) fresh ginger, sliced
• 2 tbsp sour cream or sour cream
• ¼ tsp cornstarch
• 1 large orange(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat oil or clarified butter in a frying pan. Cut the meat into approximately 1 cm pieces and season. Brown briefly in batches, remove, cover, and keep warm. Cut the vegetables into strips/pieces, sauté until al dente, and add to the meat. Reduce the meat stock, orange juice, and ginger in a pan by half. Mix the sour cream and cornstarch, add to the sauce, and simmer for 2-3 minutes, until the sauce is lightly thickened. Peel the orange, remove the white pith, and scoop out segments with a sharp knife. Add to the sauce along with the meat and vegetables. Heat gently.