This recipe for braised carrots is Uzbekistan. We make it for Easter to serve with roast leg of lamb.
3 tbsp butter
1 medium onion, sliced into thin rings (= about 1 cup)
1 large tomato, peeled, seeded and chopped
8 small carrots, peeled, and sliced lengthwise into 1/8″ thick strips (= about 2 cups)
3/4 tsp or to taste, cayenne
Green onions, chopped
Fresh cilantro or parsley, chopped
Melt the butter in a heavy skillet and fry the onion until golden brown (about 8 to 10 minutes).
Add the chopped tomato and boil briskly until most of the liquid is evaporated.
Stir in the carrots, cayenne, and possibly a little salt.
Add just enough water to barely cover the carrots (1/2 to 3/4 cup). Bring to a boil and cover tightly.
Simmer for 10 minutes or until the carrots are just tender.
Transfer to a hot serving bowl and sprinkle with the chopped green onions and cilantro or parsley.
Recipe by Steve L.