You will need for 4 people as a side dish.
Amounts are a guide only, vary to suit individual tastes.
250gms of carrots, peeled or scrubbed and chopped into 1 cm thick roundsOlive oil for frying1 large shallot finely diced (or onion)2 cloves of garlic, grated or crushed1 chilli, finely chopped, seeds removed for a milder flavourPinch of Ground Ginger and Ground Coriander1 teaspoon of Smoked Paprika½ teaspoon of Ground CinnamonTablespoon of White wine vinegarTablespoon of chopped preserved Lemon rind or grated zest of Fresh LemonLots of Fresh Coriander LeavesFresh Yoghurt
Simmer the carrots in plenty of water until just tender. Drain in a colander.
In a large frypan or saucepan, cover the bottom with olive oil then add the shallots or onion and cook gently to soften for a minute or two.
Add the cooked and drained carrots together with all the other ingredients except the fresh coriander and yoghurt.
Stir well and gently cook for a couple of minutes before removing from the heat. Season generously with rock salt
Stir though lots of fresh coriander leaves. Place in a serving bowl. Either top with Greek yoghurt of serve separately.