1 tablespoon vegetable oil
2 small yellow onions, finely chopped
3 carrots, peeled and sliced
1 cup white wine
1 cup fresh lemon juice
1 cup plain yogurt
1/4 cup white sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon lemon zest
1/2 teaspoon lemon zest
1 teaspoon lemon zest
3 tablespoons lemon glaze
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon lemon zest
Heat vegetable oil in a saucepan over medium heat. Stir in onions, carrots, white wine, lemon juice, yogurt, sugar, flour, cinnamon, lemon zest, lemon zest and lime zest. Bring to a boil; reduce heat to medium low. Stirring constantly, cook and stirring constantly, until mixture reaches a thick consistency. It will sink a little when first mixed but should not stick.
Pour into a large bowl. Sprinkle with salt, nutmeg, lemon zest and lemon zest. Mix lightly. Serve at room temperature or chill in refrigerator.