• 2 # carrots
• 1/3 C olive oil
• 1 medium onion
• 1 t sugar
• 3 garlic cloves
• 2 medium green chiles
• 1 green onion
• 1/8 t ground cloves
• 1/4 t ground ginger
• coriander
• cinnamon
• sweet paprika
• ground cumin
• white wine vinegar
• chopped preserved lemon
• salt
• 2 1/2 C cilantro leaves
• 1/2 C Greek yogurt, chilled

1. Peel and cut carrots into bite sized pieces
2. Place in a large pot and cover with salted water
3. bring to a boil then turn down and simmer until tender but still crunchy (~10 min)
4. finely chop onion while boiling
5. drain carrots and leave out to dry
6. heat oil in large pan and saute onion for 12 min on medium heat until soft and slightly brown
7. finely chop green chilies and green onion
8. crush garlic cloves
9. add cooked carrots to onion , followed by all remaining ingredients, sans the cilantro and yogurt (don’t worry, they will get what’s coming to them)
10. Remove from heat
11. Season liberally with salt, stir well and leave to cool (the liberals are with Big Salt, I tell you)
12. chop cilantro leaves and add to top with yogurt

Adapted from [Plenty, 14]