Potato-Moussaka Casserole
4 medium red skin potatoes (4 oz ea) water 8 ounces lean ground lamb 1 medium onion -- chopped fine 1/2 cup quick-cooking barley 1 can (15 oz) tomato sauce 1/2 teaspoon dried orega...
Ingredients
- 4medium red skin potatoes (4 oz ea)
- 1medium onion -- chopped fine
- 1/2cupquick-cooking barley
- 1can(15 oz) tomato sauce
- 1/2teaspoondried oregano
- 1/2teaspoonpepper
- 1/4teaspoonground cinnamon
- 1cupmilk
Directions
- 1
4 medium red skin potatoes (4 oz ea) water 8 ounces lean ground lamb 1 medium onion -- chopped fine 1/2 cup quick-cooking barley 1 can (15 o
- 2
Heat oven to 400F
- 3
Grease an 8-inch square baking dish or other 2-quart baking dish
- 4
Prick potatoes with fork
- 5
Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10-12 minutes (OR in a covered microwave-safe bowl with
- 6
When cool enough to handle, cut in 1/2 inch thick slices
- 7
Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink
- 8
Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, 1/4 teaspoon pepper and the cinnamon