Curried Roast Potatoes

• 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
• 12 teaspoon cayenne pepper
• 1 garlic clove, crushed
• salt and pepper
• 4 medium potatoes, unpeeled and quartered
• lime wedge

1. Separate the segments of the onion pieces and spread them in a heavy, non-stick frying pan Add no liquid or fat.
2. Heat the frying pan gently.
3. 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.
4. 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.
5. Stir in the ginger, garlic and spices.
6. 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.
7. Don't rush this step - it is essential that the spices should not have a raw, harsh taste.
8. Taste.
9. Cook very gently for a few more minutes if necessary.
10. Toss the potatoes into the mixture.
11. Stir to combine everything very well.
12. Scrape the potatoes and spices into a shallow baking dish that can hold them in one layer.
13. Add the remaining stock.
14. Bake for 1 hour, stirring occasionally and adding a bit more stock as needed, until the potatoes are tender.
15. The finished dish should be dry.
16. Serve hot with wedges of lime.

onion, stock, ginger, ground coriander, ground cumin, cayenne pepper, garlic, salt, potatoes, lime wedge

Taken from www.food.com/recipe/curried-roast-potatoes-431828 (may not work)