Recipe - Curried Roast Potatoes

1 lg Onion cut in half & each
Half cut into eighths
2 cup Defatted chicken stock or
Vegetable stock
1 Thin slice fresh ginger
Minced
1 teaspoon Ground coriander
1 teaspoon Ground cumin
One fourth teaspoon Cayenne pepper
10 ml Garlic crushed
Salt/pepper to taste
4 md Potatoes unpeeled and
Quartered
Wedges fresh lime

Preheat oven to 400F. Separate the segments of the onion pieces and spread
them in a heavy frying pan. Add no liquid or fat. Heat the frying pan
gently. Cook at moderate heat, without stirring, for 710 mins, until the
onions are sizzling, speckled with dark amber, and beginning to stick to
the pan. Stir in 1 One fourth cups of stock and let it bubble up, stirring up the
browned bits in the pan with a wooden spoon as it bubbles. Stir in the
ginger, spices and garlic. Reduce the heat 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
and cook very gently for a few more minutes, if necessary. Toss the
potatoes into the mixture and 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. Bake at 400F 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.
Slime Cuisine pae the potatoes

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip