2 large onions
2 tablespoons olive oil
2 tablespoons vegetable oil
2 cloves garlilc, minced
3 tablespoons parsley, minced
1/2 teaspoon cinnamon
1 pound ground beef or lamb
1 cup beef stock or boullion
5 medium thinly sliced potatoes
1 14.5 ounce can diced tomatoes, drained
1/2 cup parmesan cheese
salt and pepper to taste
cream topping
2 tablespoons flour
1 cup heavy cream
3 egg yolks, beaten
preheat oven to 350 degrees
1. In a heavy sauce panover high heat, flash fry the potatoes in the vegetable oil until soft. Remove to a paper towel. Discard oil.
2 In a heavy sauce pan over medium heat, saute the onions in olive oil until translucent. Add the garlic and meat, stirring until the meat is lightly browned. Add the parsley and cinnamon and cook for two more minutes. Drain off liquid.
3. Using a 9 x 14 inch baking dish, layer half of the potatoes on the bottom of the dish. Sprinkle with salt and pepper. Add the meat mixture, then another layer of potatoes.
4. Popur the diced tomatoes and the beef stock over the layers in the baking dish. bake for 30 minutes or until most of the liquid is absorbed and the potatoes are tender.
5. While the potatoes are baking make the cream topping. App 3 tablespoons of the cream to the flour and combine. Add this mixture to the remaining cream, and then add the beaten eggs. Stir until combined.
6. Remove the potatoes from the oven and pour the cream topping over the top. Sprinkle with the parmesan cheese. Bake another 15 minutes unilt the custard has set and the top is browned. Serve hot.
