Berber Carrots

1. 1

   Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.

2. 2

   Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.

3. 3

   Heat the oil in the frying pan, add the carrots and saute gently for about 10 minutes, turning occasionally, until lightly browned all over.

4. 4

   Add the ground spices and cook, stirring for 1-2 minutes.

5. 5

   Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.