Clean the carrots, cut them into slices and fry them in the fat. Crush the cardamom pods in a mortar, grate the ginger, add both to the pan, mix and roast briefly. Season to taste with salt, pepper and possibly a pinch of sugar.
Grease a baking dish and spread the carrots in it. Whisk the yogurt with the cream, season with salt and pepper and, depending on how acidic the yogurt is, add lemon juice or sugar to taste and then pour the yogurt over the carrots. Bake in the oven at 200 ° (convection 180 °) for about 30 minutes.
Is a wonderful vegetarian dish for 2 people without any additional ingredients, or a good side dish for 4 people with pan-fried meat. To save calories, reduce the amount of cream and increase the amount of yoghurt.
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