Spicy Carrots

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Spicy Carrots

 

1 lb. carrots

2 cups water

1/2 tsp. salt

1 tsp. cumin seeds

1 red chili to taste

1 large garlic clove, crushed

2 tbsps. olive oil

1 tsp. paprika

juice of 1 lemon

flat leaf parsley, to garnish

 

Cut the carrots into slices about 1/4 inch thick. Bring the water to the boil

and add the salt and carrot slices. Simmer for about 8 minutes or until the

carrots are just tender, without allowing them to get too soft. Drain the

carrots, put them into a bowl and set aside.

Grind or crush the cumin to a powder. Remove the seeds from the chili and chop

the chili finely. Take care when handling as they can irritate the skin and

eyes. Gently heat the oil in a pan and toss in the garlic and the chili. Stir

over medium heat for about a minute, without allowing the garlic to brown. Stir

in the paprika and the lemon juice. Pour the warm mixture over the carrots,

tossing them well so they are coated with the spices. Spoon into a serving dish

and garnish with a sprig of flat leaf parsley. Serves 4.