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Lamb and Potato Moussaka

by Lisa
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2 pounds peeled baking potato, cut into 1/4-inch-thick slices
1 cup chopped onion (about 1 medium)
2 teaspoons minced garlic
1 pound ground lamb
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
1 - 10 oz. can tomato sauce
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1 tablespoon dried oregano
1 cup milk
2 eggs

Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potatoes to baking dish in single layer. Sprinkle with 1/4 teaspoon pepper. Repeat procedure with cooking spray and remaining potato slices. Set aside additional potatoes.

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, rest of black pepper, cinnamon, and oregano; cook 10 minutes.

Arrange lamb mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl and beat until well incorporated; pour over potato mixture. Bake at 350°F for 40 minutes or until top is golden and set. Remove from oven; let stand 10 minutes before serving.

 

Adapted from Cooking Light

(LD)

 

 

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