Carrots Algerian Style
|Carrots||1 Kilogram, cut into 1 cm/ 1/2 inch slices|
|Olive oil||5 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Thyme||1⁄2 Teaspoon (dried)|
|Lemon juice||1 Teaspoon|
Cook the carrots in boiling water for 15 minutes.
Drain, reserving 150 ml/ 1/4 pint of the cooking liquor.
Put the oil in another saucepan with the cumin, garlic, thyme, bay leaf, salt and pepper.
Cook gently for 10 minutes, then stir in the reserved cooking liquor.
Cover and simmer for a further 15 to 20 minutes.
Add the carrots and stir into the sauce.
Heat through for 2 to 3 minutes, then sprinkle over the lemon juice.
Remove the bay leaf and serve.