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