Cut the carrots into slices about 1/4 inch
thick. Bring the water to the boil and add the salt and carrot slices.
Simmer for about 8 minutes or until the carrots are just tender, without
allowing them to get too soft. Drain the carrots, put them into a bowl
and set aside.
Grind or crush the cumin to a powder.
Remove the seeds from the chili and chop the chili finely. Take care
when handling as they can irritate the skin and eyes. Gently heat the
oil in a pan and toss in the garlic and the chili. Stir over medium heat
for about a minute, without allowing the garlic to brown. Stir in the
paprika and the lemon juice. Pour the warm mixture over the carrots,
tossing them well so they are coated with the spices. Spoon into a
serving dish and garnish with a sprig of flat leaf parsley.
Serves 4
Adding spices to the carrots before
leaving them to cool infuses them with flavor - an ideal dish to serve
cold the next day (or up to a week later, if you keep them in the
fridge).
