Ingredients
- 2 medium or 4-5 small carrots
- 8-10 apricots
- Knob of ginger
- 1 tablespoon butter
- 10-12 shallots
- Salt to taste
- Pinch of freshly grated nutmeg
- 1/2 teaspoon red chilli flakes
- Lemon 1/2
Carrot and Apricot Sabzi
Method
- Slice carrots into rounds
- Peel and thinly slice the ginger and roughly chop apricots
- Heat the butter in a non-stick pan, add shallots, ginger, carrot and apricots and mix
- Add salt and ¼ cup water and mix
- Cook till carrot are tender
- Grate a little nutmeg into the pan and mix
- Cook till the water is absorbed
- Add the crushed red chillies and mix
- Squeeze the juice of ½ lemon and add to the pan
- Mix well and serve hot
