1 c. freshly squeezed orange, grapefruit, or satsuma juice (about 2 medium oranges or equivalent for other fruits)
2 Tbsp. ghee or butter
2 tsp. curry powder
1/2 tsp. turmeric
seeds from 3-4 cardamom pods,
1 c. water freshly ground (optional)
4 c. 1/4-in.-sliced carrots (about 6 medium)
2 Tbsp. flour
1/2 c. raisins
1/2 tsp. salt
freshly ground black pepper
chopped fresh cilantro
Bring juice and water to a boil in a med. pot. Add carrots and reduce heat to simmer. Cook, uncovered, until barely tender. Stir in raisins and remove pot from heat. Let stand. Melt ghee or butter in lg. skillet or pot over med-high heat. Add curry powder, turmeric, and cardamom seeds. Cook, stirring constantly, until just fragrant. Sprinkle flour into skillet and stir until smooth paste forms. Remove from heat. Drain carrots and raisins, reserving liquid.  Add half the liquid to curry mixture in skillet, return skillet to med. heat, and stir to combine.  When sauce thickens, slowly add in rest of liquid.  Add carrots and raisins and stir to combine.  Season with salt and pepper to taste.   Garnish with cilantro.  Serve immediately.  Serves four. adapted from Farmer John’s Cookbook