Curried Roast Potatoes

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 large onion, cut in half and each half cut into eighths
• 450 ml stock
• ginger, thin slice, minced
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 garlic clove, crushed
• salt and pepper
• 4 medium potatoes, unpeeled and quartered
• lime wedge

Recipe

• 1 separate the segments of the onion pieces and spread them in a heavy, non-stick frying pan add no liquid or fat. heat the frying pan gently. cook at moderate heat, without stirring, for 7-10 minutes until the onions are sizzling, speckled with dark amber, and beginning to stick to the pan.
• 2 stir in 300 ml stock and let it bubble up, stirring up the browned depsits in the pan with a wooden spoon as it bubbles. stir in the ginger, garlic and spices. turn the heat down a bit and simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the onions and spices are 'frying' in their own juices. don't rush this step - it is essential that the spices should not have a raw, harsh taste. taste. cook very gently for a few more minutes if necessary.
• 3 toss the potatoes into the mixture. stir to combine everything very well. scrape the potatoes and spices into a shallow baking dish that can hold them in one layer. add the remaining stock.
• 4 bake for 1 hour, stirring occasionally and adding a bit more stock as needed, until the potatoes are tender. the finished dish should be dry. serve hot with wedges of lime.