Ingredients
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4 lbs potatoes, quartered
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2 tablespoons olive oil
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2 garlic cloves, crushed
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon turmeric
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5 ounces large raisins
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1/2 pint hot vegetable stock
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2 tablespoons chopped flat leaf parsley
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2 tablespoons chopped coriander
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2 onions, sliced
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1/2 teaspoon saffron strand
Instructions
- Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside.
- Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock.
- Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.
- Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened.
- Season if desired and stir in the fresh herbs. Serve with cous cous.