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Layered Lamb & Potato Casserole

5 medium red potatoes (about 1½ lbs)

1½ lbs. ground lamb or ground beef chuck

1 T. olive oil

3 garlic cloves, crushed with press

1 large onion, chopped

½ t. ground cinnamon

¼ cup tomato paste

1 t. salt

¼ t. ground black pepper

1 can (14-14½ oz.) chicken broth (1¾ cups)

1 cup loosely packed fresh mint leaves, chopped

2 large eggs

1½ cups plain low-fat yogurt

8 oz. feta cheese, crumbled (about 2 cups)

2 T. cornstarch

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In microwave-safe small bowl, combine unpeeled potatoes and 2 T. water. Cover bowl with vented plastic wrap and cook potatoes on High 5 minutes or just until fork-tender but not soft, stirring potatoes once. Remove plastic wrap from bowl; cool potatoes slightly. While potatoes are cooking, heat nonstick 12” skillet over medium-high heat until hot. Add ground lamb and cook 6 to 8 minutes or until meat is no longer pink, breaking up meat with side of spoon. With slotted spoon, transfer lamb to medium bowl. Wipe skillet clean. In same skillet, heat oil over medium heat until hot. Add garlic, onion, and cinnamon, and cook 6 to 7 minutes or until tender. Return lamb to skillet; stir in tomato paste, salt, pepper, and 1 cup chicken broth. Heat to boiling; cook 5 minutes. Remove skillet from heat; stir in mint. Meanwhile, preheat oven to 375° F. In medium bowl, with fork, mix eggs, yogurt, feta, cornstarch, and remaining ¾ cup chicken broth. Cut unpeeled potatoes into 1/8”-thick slices; discard cooking water. Assemble casserole: spoon about 1¼ cups yogurt mixture into bottom of ungreased 13" by 9" ceramic or glass baking dish. Top with half of potatoes, overlapping slightly, then half of lamb mixture. Repeat layering with remaining potatoes and lamb. Spoon remaining yogurt mixture over casserole. Bake casserole, uncovered, 45 minutes or until top browns. Let stand 10 minutes for easier serving.