Romanian potato moussaka with minced meat

Ingredients

• 1.2 kg potatoes
• 2 l water
• 1 teaspoon salt
• 3 tablespoons oil
• 3 large onions (450 g)
• 500 g mixed ground beef and pork
• 100 ml tomato purée
• 1 teaspoon red curry paste
• 1/2 teaspoon ground pepper
• 1/4 teaspoon ground chili (optional)
• 2 ripe tomatoes
• 15 g dill or parsley (optional)
• 4 eggs
• 200 ml sour cream
• 1 tablespoon oil
• 50 g grated cheese (optional)

Preparation

1. Boil the potatoes in 2 l of water with 1/4 teaspoon of salt for 20 minutes, until a fork goes in but the potatoes are still firm. Drain them and leave to cool for 20 minutes, then peel and slice. 2. Finely chop the onion and cook it in 3 tablespoons of oil over medium heat for 8 minutes, until softened. Add the meat and fry for 10 minutes, stirring, until no longer pink. Add the tomato purée, curry paste, pepper, chili if using, and the remaining 3/4 teaspoon of salt; cook for another 2 minutes. 3. Beat the eggs, mix in the sour cream, and beat again until smooth. Grease the baking dish with 1 tablespoon of oil. 4. Arrange a layer of potatoes in the dish, followed by the tomato slices and herbs, if using. Add the meat, then the second layer of potatoes. Pour the egg and sour cream mixture over the top; sprinkle with cheese, if you like. 5. Bake at 190°C for 35 minutes, until browned on top. Leave to rest for 10 minutes before cutting.