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Curried Roast Potatoes




Source of Recipe


From Member Buny


List of Ingredients




1 lrg Onion -- cut in half & each half cut into eighths
2 cup Defatted chicken stock or Vegetable stock
1 Thin slice fresh ginger Minced
1 tsp Ground coriander
1 tsp Ground cumin
1/4 tsp Cayenne pepper
10 ml Garlic -- crushed
pepper to taste
4 med Potatoes -- unpeeled and Quartered
_ _ Wedges fresh lime

Recipe



Preheat oven to 400ºF. 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 7-10 mins, until the onions are sizzling, speckled with dark amber, and beginning to stick to the pan. Stir in 1 1/4 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 400ºF 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.