Otherby TheMealDBAlgerian CarrotsKeep screen onSaveShareIngredients1 1/2 cup Water2 Lbs Carrots5 tablespoons Olive Oil1 tsp Salt1/2 teaspoon Black Pepper1/2 teaspoon Ground Cinnamon1/2 teaspoon Ground Cumin3 Cloves Crushed Garlic1/2 teaspoon Thyme1 Bay Leaf1 tsp Lemon JuiceStepsStep-by-step0 of 3 done1Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.2Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.3Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.Source: TheMealDB
