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
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup no-salt-added tomato sauce
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/2 cup finely chopped fresh flat-leaf parsley
1 cup 1% low-fat milk
2 large eggs, lightly beaten
How to Make It
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 potato to bowl. Repeat procedure with cooking spray and remaining potato slices.
Preheat oven to 350°.
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.
Arrange half of potato slices in a 13 x 9–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.
DD doesn't like ground lamb, so we use ground beef instead. I added some chopped basil along with the parsley and topped with crumbled feta while it sets for the 10 minutes. Family loves it. Nice, big serving size too which makes for a hearty, low cal meal. It is a bit time consuming but works well for a weekend meal and there are leftovers for lunches. Next time, I'd like to add some red pepper flakes for a hint of heat.
I found this easy and quick to make, perhaps because I used small red potatoes that didn't need peeling. Also, I only made 1/2 the recipe (in a 5x9 pan).The only reason I hold back from five stars is that it needs more seasoning as written. I added fresh oregano, fresh mint, a dash of crushed red pepper, and a tsp. of fennel seeds, as well as the crumbled feta on top. With all that--wonderful! I assembled it all the night before so the flavors could meld and so all it needed at 6PM was a quick 30 min. in the oven. Served with steamed zucchini & carrots and a slice of sesame bread.
I have made this recipe at least a dozen times - often for company because I find it easy to prepare a couple hours ahead and then throw it in the oven when guests arrive. I use a large pan to brown the potatoes - it takes 3 batches to complete the 2 lbs of potatoes and by the way that is the exact amount for an 13"x9" baking dish. I would never substitute the lamb meat for anything else but I have used leeks instead of onions and diced tomatoes instead of a tomato sauce. I am sure crumbled feta cheese on top would do nicely but I find it delicious just as it is. I have renamed it "Idaho Moussaka" and it has been a hit with even my pickiest eaters.
I like this recipe, but don't make it very often because it is rather time-consuming. I also use ground beef instead of the lamb. I don't have any problem getting the potatoes to cook through as the recipe states; I would suggest using a mandoline to make sure the slices are thin enough. I leave out the bell peppers because we don't like them, but instead layer very thinly sliced (1/8") zucchini in with the potatoes. I also increased the cumin and cinnamon and add a sprinkle of feta cheese over the ground beef layer. It is super tasty this way. I feel the exact opposite of blrstl, in that I have served this to guests (who loved it, btw), but it's too time consuming for everyday. Here's my amended recipe in case you are interested: http://edesiasnotebook.blogspot.com/2011/04/potato-and-beef-moussaka.html
I've made this recipe several times and it always comes out well. Not amazing but a good solid recipe. I prefer using beef to lamb. It is a bit time-consuming so not necessarily the best for a weeknight. To those whose potatoes didn't cook all the way, either you didn't slice them thin enough or you didn't put them in a single layer in the pan to brown. Both of these are essential!
Great flavors but does take some time to make. I use ground pork and beef in place of the lamb, and slice the potatoes thinner to cook faster. Even with this shortcut it is still a dish for a day when I have lots of time. But it's so good and makes a lot so it's worth it!
I followed another reviewer's suggestion about microwaving the potatoes then putting them in the pan to brown and the whole dish came out very tasty. I normally only cook quick and easy recipes so this isn't a dish I will do frequently as it takes considerable time just to prep.
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