Algerian Carrots

Ingredients

• 1 1/2 cup Water
• 2 Lbs Carrots
• 5 tablespoons Olive Oil
• 1 tsp Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Cumin
• 3 Cloves Crushed Garlic
• 1/2 teaspoon Thyme
• 1 Bay Leaf
• 1 tsp Lemon Juice

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Slice the carrots and set a steamer basket over a pan holding the 1 1/2 cups of water. Bring to the boil with the lid on.
2. Lower the carrots into the steamer, cover, and cook over medium heat until just tender, 4 to 6 minutes depending on how thick the slices are. Scoop out and keep back half a cup of the steaming liquid, then set the carrots aside.
3. Warm the olive oil in a frying pan over medium heat, then turn the heat down low.
4. Tip in the salt, black pepper, cinnamon, cumin, crushed garlic and thyme, and let the mixture cook gently, stirring often, until the kitchen smells fragrant, about 10 minutes.
5. Pour in the reserved cooking liquid, drop in the bay leaf, cover the pan and let it simmer for 20 minutes.
6. Add the steamed carrots to the pan and toss until well coated in the spiced liquid, cooking for a further 2 to 3 minutes until hot through.
7. Lift out the bay leaf, splash over the lemon juice, and serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.