2 medium or 4-5 small carrots
Knob of ginger
1 tablespoon butter
Salt to taste
Pinch of freshly grated nutmeg
1/2 teaspoon red chilli flakes
Slice carrots into rounds. Peel and thinly slice the ginger and roughly chop apricots.
Heat the butter in a non-stick pan, add shallots, ginger, carrot and apricots and mix.
Add salt and ¼ cup water and mix. Cook till carrot are tender.
Grate a little nutmeg into the pan and mix. Cook till the water is absorbed.
Add the crushed red chillies and mix. Squeeze the juice of ½ lemon and add to the pan.
Mix well and serve hot.