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150ml olive oil
In a saucepan, heat the olive oil and sauté the onion until it glistens, then add the garlic and stir for a few seconds only, until aromatic.
Mix in the spices and stir for 1 minute then add the potatoes and coat them in the oil. Pour the lemon juice and water over, add salt, cover and cook for 20-30 minutes, making sure they do not stick.
Sprinkle the parsley over and serve either hot or at room temperature.
Serving suggestion: with plain yoghurt or yogurt and cucumber salad and crisp green salad.
Poster's Notes:
Posted by Joan Rundo
Nutritional Info Per Serving: N/A
2 medium onions, skinned and sliced finely
2 cloves garlic, peeled and crushed
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1kg (2 lbs.) potatoes, peeled and sliced thinly
juice of 1-1/2 lemons
300ml (10 fluid oz.) water
salt
2 tablespoons chopped parsley
Here is a Moroccan recipe to use up some lemons.