1 lg Onion -- cut in half & each
Half cut into eighths
2 c  Defatted chicken stock or
Vegetable stock
1    Thin slice fresh ginger
Minced
1 ts Ground coriander
1 ts Ground cumin
1/4 ts 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 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. Dont 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