Potato and Lamb Moussaka

By ShannonB

Delicious and healthy moussaka, great served with a greek salad.

Ingredients

• 3 large baking potatoes, sliced into 1/4 inch slices
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 pound ground lamb, lean
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup tomato sauce or passata
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp ground pepper
• 1/2 tsp ground cinnamon
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup nonfat milk
• 1 cup nonfat plain yogurt
• 2 large eggs, lightly beaten

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F / 190 degrees C.

Boil sliced potatoes in water in a medium saucepan until al dente, 4-5 minutes. Drain and rinse under cool water. Set aside.

Heat a large non-stick skillet over medium heat. Add lamb, onion and garlic and cook 3 minutes or until lamb begins to brown. Add peppers, passata, spices and parsley. Cook 10 minutes.

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, yogurt and eggs in a small bowl; pour over potato mixture. Bake for 30 minutes or until top is golden and set. Remove from the oven and let stand 10 minutes before serving.