Ingredients:

2 Tbsp extra-virgin olive oil
1 medium onion, minced
2 lbs ground lamb (can be substituted with ground beef or turkey)
1 tsp salt
1 tsp black pepper, freshly grated
1 cup fresh parsley, chopped
3 14.5-oz cans tomato sauce
3-1/2 tsp Urban Accents Punjab Red Tandoori
1 1/2 tsp salt
2 T lemon juice
Zest of 1 lemon
1-1/2 lbs Yukon gold potatoes, peeled and thinly sliced
1/2 lb ricotta salata

Directions:

Preheat oven to 375 degrees Fahrenheit, and lightly oil a 9" x 13" baking dish.  For filling: heat olive oil in large skillet over medium-high heat and saute onion until translucent.  Add lamb, salt and pepper.   Cook until lamb is browned and cooked through.  Stir in parsley and set aside to cool.  For sauce: in medium saucepan, over low heat, combine tomato sauce and Punjab Red Tandoori; simmer 5 minutes.  Take off heat and add salt, lemon juice and lemon zest.

Spread a thin layer of sauce on the bottom of the baking dish.  Place a layer of potatoes on top of the sauce, using half of the potatoes.  Spread half of the meat mixture; then half of the remaining sauce.  Repeat layering potatoes, meat mixture and finally sauce.  Spread cheese on top; cover and bake for 50 to 60 minutes.  Uncover and bake for an additional 10 to 15 minutes to brown the top.  Allow to rest 10 minutes before serving.