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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I make moussaka with eggplant, but my husband tells me this is his favorite. I cut the recipe out of a magazine about 15 years ago. Ingredients:
1 lb red potatoes |
1 lb yams or 1 lb sweet potato |
1 lb ground beef |
1 (14 1/2 ounce) can italian-style stewed tomatoes |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground cumin |
2 cups milk |
1/4 cup flour |
2 tablespoons butter |
1/2 teaspoon ground nutmeg |
salt and pepper |
1 egg yolk |
3 tablespoons grated parmesan cheese |
Directions:
1. Pre-heat oven to 400 degrees.
2. Cook red skinned potatoes in microwave for 5-7 minutes.
3. Cook yams in microwave for 7-9 minutes.
4. In medium skillet, brown beef for 5 minutes.
5. Add tomatoes, cinnamon, and cumin; Simmer 3 minutes.
6. Combine milk, flour, butter, and nutmeg in small saucepan over medium heat, stirring constantly.
7. Bring to boil and simmer for 1 minute.
8. Season with salt and pepper.
9. Remove from heat and whisk in egg yolk.
10. Thinly slice potatoes.
11. Place half of potatoes and yams on bottom of 2 quart casserole.
12. Layer meat mixture, then remaining potatoes and yams.
13. Pour sauce on top.
14. Sprinkle with parmesan.
15. Bake for 30 minutes.
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