Carrot Curry

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Neeley Estate in Waxahachie, Texas in 1994.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ¼ cup butter
 * 1 tablespoon cumin seeds
 * 2 teaspoons yellow mustard seeds
 * 1½ teaspoon ground turmeric
 * 1 teaspoon ground cardamom
 * 1 teaspoon curry powder
 * ½ teaspoon ground cloves
 * ¼ teaspoon cayenne
 * 1 pound carrots peeled and sliced
 * 1 medium banana peeled and sliced
 * ¼ cup golden raisins
 * 1 cup water
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * chopped parsley for garnish

Directions

 * 1) Heat butter in a large non reactive pan over medium heat.
 * 2) Add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and sauté until fragrant about 30 seconds.
 * 3) Add carrots and sauté until lightly colored.
 * 4) Stir in the banana and raisins.
 * 5) Add water, salt and pepper then bring to a boil and cover.
 * 6) Reduce heat to low simmer for 20 minutes.
 * 7) Uncover and increase the heat to medium and cook shaking frequently until most of the liquid is evaporated and the carrots and raisins are glazed.
 * 8) Garnish with parsley.