Potato-Moussaka Casserole

• 4 medium red skinned potatoes
• 1 x water
• 8 ounces ground lamb
• 1 medium onions chopped fine
• 1/2 cup pearl barley quick-cooking
• 15 ounces tomato sauce
• 1/2 teaspoon oregano dried
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon ground
• 1 cup milk
• 3 large eggs
• 1/4 teaspoon salt
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Heat oven to 400F (200C).
2. Grease an 8-inch square baking dish or other 2-quart baking dish.
3. Prick potatoes with fork.
4. Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10 to 12 minutes (OR in a covered microwave-safe bowl with 2 tablespoons water 5 to 7 minutes on high, rearranging potatoes once) until tender.
5. When cool enough to handle, cut in 1/2 inch thick slices.
6. Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink.
7. Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, 1/4 teaspoon pepper and the cinnamon.
8. Bring to a boil; reduce heat to low.
9. Cover and simmer 12 minutes stirring occasionally, until barley is tender.
10. In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4 teaspoon pepper until blended.
11. Place 1/2 the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface).
12. Spoon on lamb mixture; top with remaining potatoes.
13. Pour milk mixture evenly over top.
14. Sprinkle with cheese.
15. Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned.
16. Let stand 5 minutes before serving.
17. Heat remaining tomato sauce in microwave or small saucepan.
18. Spoon some on each serving.

red skinned potatoes, water, ground lamb, onions, pearl barley, tomato sauce, oregano, black pepper, cinnamon ground, milk, eggs, salt, parmesan

Taken from recipeland.com/recipe/v/potato-moussaka-casserole-36432 (may not work)