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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mary McGhee
Servings: 6
2 pounds red potatoes
2 teaspoon turmeric
¾ teaspoon ground coriander
1 ¼ teaspoon cumin
¼ teaspoon cardamom
¼ teaspoon cinnamon
¼ teaspoon cloves
pinch of mace
1 teaspoon salt
⅓ cup plain yogurt
¼ cup butter
2 bay leaves
1 ¼ teaspoon. crushed red pepper
2 tablespoon sugar
Cut potatoes in 1 inch cubes. Boil in salted water until half-done, 8 to 10 minutes. Drain. Make a paste of spices (except bay leaves and red pepper), and yogurt. Toss potatoes in it to coat. Melt butter in a medium-sized, heavy casserole. Add bay leaves and red pepper, stir over low heat for a few minutes, and add sugar. Stir until sugar just begins to caramelize and turn golden. Add potatoes, stir and toss gently. Cover and bake at 350°F for 30 minutes.