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.