Wednesday, October 15, 2008

Potato and Lamb Moussaka



Okay, before you skip over this recipe entirely because you saw the lamb, let me tell you now that lamb is not currently not written into my budget either! I used ground beef and this recipe turned out just fine. Of course, I have no doubt that lamb would have made it divine!
Let me also add another note, this is a Greek dish, and it calls for cinnamon, which you can taste. If you have picky eaters, or if you're afraid that you can't swing cinnamon in a savory dish, I suggest either omitting it completely, or using chili powder or coriander as a substitute, you'll have a great meat and potato dish on your hands without having to worry about anyone turning their nose up!
Having said that, we prepared this, cinnamon and all, and it was fabulous!
Ingredients
Cooking spray
2 pounds peeled baking potato, cut into 1/4 inch thick slices
1 cup chopped onion (about 1 medium)
2 garlic cloves, chopped
1 pound ground lamb (or beef)
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup tomato sauce
1 tsp salt
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1/2 cup finely chopped fresh flat-leaf parsley
1 cup 1% low fat milk
2 large eggs, lightly beaten
Directions
1. Heat a large, nonstick skillet over medium heat. Coat pan with cooking spray. Ad one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potato slices.
2. Preheat oven to 350.
3. Recoat pan with cooking spray. Add onion, garlic, and lamb to pan; cook 3 minutes or until lamb begins to brown. Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon, and parsley; cook 10 minutes.
4. Arrange half of potato slices in a 13x9-inch baking dish coated with cooking spray. Arrange lamb mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl; pour over potato mixture. Bake at 350 for 30 minutes, or until top is golden and set. Remove from oven; let stand 10 minutes before serving.
Yield 6 servings.

2 comments:

nathalia said...

Oh! I;ll have to try this... I like lamb but have had two mediocre experiences with it eating out recently, so maybe this will restore my faith.

jscardon said...

Wow!! You are one ambitious cook!!