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Carrot Sambaro



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    Heat the oil in a large frying pan over a medium heat. Add the mustard seeds, cover and when the popping has stopped, add the carrots, ginger, green chilli, coriander, cumin, tumeric and salt to taste. Stir fry quickly for 2-3mins or until beginning to soften, then squeeze over some lemon juice and sprinkle over the garamasala.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Carrot Sambaro.


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