Meat and Potatoes Moussaka

• 1 lb (450 gr) lamb (ground, can be replaced with beef)
• 1/2 lb (200 gr) onions - I used a bunch of scallions, chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon oregano (dry)
• 1 teaspoon cinnamon (grounded)
• salt and pepper to taste
• 1 lb tomatoes (peeled and chopped)
• 1 cup (250 ml) lamb stock or beef stock
• 1 1/2 lb potatoes

In a large Dutch oven heat the olive oil over medium heat, add the minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. 

Chop the onions, grate the garlic and add them to the browned meat, then allow to cook for several minutes, stirring from time to time.

Add peeled and chopped tomatoes to the meat with lamb (or beef) stock (I also added a glass of red wine). Bring to a boil, reduce the heat and cover.

Simmer gently for 30 minutes or until reduce most of liquids. Allow the meat to cool down and stir in one lightly beaten egg.

Meanwhile, peal and slice potatoes into flat pieces, as for chips, but thicker, about 0,5 cm. 

Fry them in olive oil until lightly browned on both sides. Remove them from pan on a paper towel.

Take a greased large ovenproof dish and layer the potato slices and meat, ending with a layer of potatoes.

Combine 1 tablespoon of tomato paste with 1 cup of water and pour over the moussaka.

Place in the pre-heated oven at 375F and bake for about 40-45 minutes. 

Allow to stand for 15 minutes before serving.

And enjoy!