Potato and Lamb Moussaka

Ingredients

• 2 pounds baking potato peeled cut into 1/4-inch-thick slices
• 0.5 teaspoon pepper black freshly ground
• 2 large eggs lightly beaten
• 0.5 cup flat-leaf parsley fresh finely chopped
• 2  garlic cloves chopped
• 0.5 cup bell pepper green chopped
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 1 pound lamb 
• 1 cup milk 1% low-fat
• 1 cup onion chopped ( 1 medium)
• 0.5 cup bell pepper red chopped
• 1 teaspoon salt 
• 1 cup no-salt-added tomato sauce 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
2. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned.
3. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potato slices.
4. Preheat oven to 35
5. Recoat pan with cooking spray.
6. Add onion, garlic, and lamb to pan; cook 3 minutes or until lamb begins to brown.
7. Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon, and parsley; cook 10 minutes.
8. Arrange half of potato slices in a 13 x 9inch baking dish coated with cooking spray. Arrange lamb mixture over potatoes; top with remaining potato slices.
9. Combine milk and eggs in a small bowl; pour over potato mixture.
10. Bake at 350 for 30 minutes or until top is golden and set.
11. Remove from oven; let stand 10 minutes before serving.