adapted from Plenty
2 pounds carrots, cut into 1/2 inch pieces
1/3 cup olive oil
1 onion, finely chopped
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chile, finely chopped
1 green onion, finely chopped
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
1/2 cup Greek yogurt, chilled
Place carrots in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and spread out on a dish cloth to dry.
Heat oil in a large pan and sauté the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked, dry carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.
Remove from the heat. Season liberally with salt, stir well and leave to cool to room temperature
Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve with a spoonful of yogurt, and a garnish of the extra cilantro.