-
1
Separate the segments of the onion pieces and spread them in a heavy, non-stick pan.
-
2
Add no liquid or fat.
-
3
Heat the frying pan gently.
-
4
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.
-
5
Stir in 300 ml stock and let it bubble up, stirring up the browned deposits in the pan with a wooden spoon as it bubbles.
-
6
stir in the ginger, garlic, spices and chilli.
-
7
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.
-
8
Don't rush this step as it is essential that the spices should not have a raw, harsh taste.
-
9
Taste.
-
10
Cook very gently for a few more minutes if necessary.
-
11
Toss the potatoes in the spice mixture until they are well coated.
-
12
Stir in the tomato paste.
-
13
season to taste.
-
14
In another frying pan, cook the meat until it loses its red colour.
-
15
Break it up with a wooden spoon as it cooks.
-
16
Drain well in a colander.
-
17
spread out on paper towels and blot with more paper towels to eliminate even more fat.
-
18
Stir the meat into the onion-potato mixture.
-
19
Stir in the remaining 300 ml stock and the tomatoes.
-
20
bring to the boil.
-
21
Reduce heat and simmer briskly for about 30 minutes, uncovered until the mixture is thick.
-
22
Cover and simmer for 15 minutes more, until the potatoes are done.
-
23
If at any time the mixture threatens to stick and burn stir in a bit more stock.
-
24
Stir in the garam masala.
