Spicy Carrots

These spicy carrots can be used for mezze, as well as at any meal that wants enlivening.

• 450g/ 1pound carrots
• 475ml/ 2 cups water
• 2.5ml/ 1/2 teaspoon salt
• 5ml/ 1 teaspoon cumin seeds
• 1/2 -1 red chili (to taste}
• 30ml/ 2 tablespoons olive oil
• 1 large garlic clove, crushed
• 5ml/ 1 teaspoon paprika
• Juice of 1 lemon
• Flat leaf parsley, to garnish

METHOD

Cut the carrots into slices about 5 mm/ * in thick. Bring water to a boil and add 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 seeds from chili and chop chili finely. Take care when handling as they can irritate the eyes.

Gently heat oil in a pan and toss in garlic and chill.: Stir over medium heat for about a minute, without allowing garlic to brown. Stir in paprika and lemon juice.

Pour the warm mixture over carrots, tossing them well so they are coated with spices. Spoon into a serving dish and garnish with a sprig of flat leaf parsley.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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