Moroccan Potato and Lemon Casserole

Moroccan Potato and Lemon Casserole

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To serve – 4

Preparation time – 20 minutes
Cooking time – 45 minutes

A wonderful authentic Moroccan flavour – just serve with a plain vegetable such as green cabbage.

Nutritional Value per serving:
Energy 368kcal; Fat 16g


3 tbsp Olive Oil 2 onions, sliced 2 cloves garlic, finely chopped 1 tsp ground cumin 2 red chillies, finely chopped 1 tsp ground coriander 900 g/ 2lb waxy potatoes, such as Charlotte, cut into 5 mm/ ¼ in thick slices Grated rind of 1 lemon and juice of 1 or 2 lemons 900 ml/1 ½ pints vegetable stock Salt and freshly ground black pepper 4 tbsp soured cream to serve 3 tbsp chopped fresh parsley or coriander to garnish


  1. Preheat the oven to 200’C/180’C Fan/400’F/Gas 6
  2. Heat the oil in a flameproof and ovenproof casserole dish. Add the onions, garlic, chillies, cumin and coriander, then gently fry on a low heat for 1-2 minutes to release their flavours.
  3. Stir in the potatoes, lemon rind and juice to taste, then add the stock and seasoning.
  4. Bring to the boil cover, then cook in the oven for 40 minutes or until the vegetables are tender, and the liquid has reduced slightly.
  5. Transfer to plates and top each with a spoonful of soured cream. Sprinkle over fresh parsley or coriander to garnish.

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