I made Moussaka the week before last, I was making a ‘three portion’ dish for my friend to serve to her sister and BIL and the rest I froze for our own consumption. As I was at the hairdressers today and knew I wouldn’t be back till after 4 pm, I left this out to defrost.
Aubergines, onion, minced lamb, rather battered old Le Creuset Casserole dish!
1. Heat the oil in a large heavy-based pan, add the onion and fry gently for about 10 minutes until soft.
Stir in the meat and cook until evenly browned stirring from time to time to break up the meat.
Add the tomatoes, cinnamon, oregano and seasoning. Bring to the boil, cover and cook for about 20 minute
s.
2. Meanwhile brush the aubergines with oil and grill until softened and golden brown on both sides. Drain on kitchen paper
3. Melt the butter In a pan stir in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually whisk in the milk. Bring to the boil, stirring and cook, stirring for 3 – 4 minutes, until thickened and smooth. Allow to cool slightly, then beat in half of the cheese and the egg yolk: season. (NO PICTURE)
4. Arrange half of the aubergines over the base of a 2.8 litre (5 pint) shallow ovenproof dish. Spread the meat mixture on top and cover with the remaining aubergines. Spoon the suce over the top and sprinkle with the breadcrumbs and reamining cheese.
Bake in the oven at 180C (350F) Mark 4 for about 45 minutes until golden. Serve accompanied by a crisp salad.
More Lamb Recipes from Farmersgirl Kitchen
Slow Cooker Lamb Ras El Hanout
Slow Cooker Lamb with Rosemary and Garlic
Braised Scotch Lamb Shanks in Red Wine
Easy Lamb Moussaka
Ingredients
- 60 ml sunflower oil
- 1 large onion peeled and chopped
- 450 g minced lamb 1lb
- 400 g chopped tomatoes 14oz can
- 1.25 ml 1/4 tsp ground cinnamon
- 5 ml 1tsp dried oregano
- salt & pepper
- 900 g aubergines (eggplant) sliced 2lb
- 50 g butter 2oz
- 50 g plain white flour 2oz
- 600 ml milk 1 pint
- 25 g Parmesan Cheese, freshly grated 1oz
- 1 egg yolk
- 30 ml fresh breadcrumbs 2tbsp
Instructions
- Heat the oil in a large heavy-based pan, add the onion and fry gently for about 10 minutes until soft.
- Stir in the meat and cook until evenly browned stirring from time to time to break up the meat.
- Add the tomatoes, cinnamon, oregano and seasoning. Bring to the boil, cover and cook for about 20 minutes.
- Add the tomatoes, cinnamon, oregano and seasoning. Bring to the boil, cover and cook for about 20 minutes
- Meanwhile brush the aubergines with oil and grill until softened and golden brown on both sides. Drain on kitchen paper
- Melt the butter in a pan stir in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually whisk in the milk. Bring to the boil, stirring and cook, stirring for 3 - 4 minutes, until thickened and smooth. Allow to cool slightly, then beat in half of the cheese and the egg yolk: season.
- Arrange half of the aubergines over the base of a 2.8 litre (5 pint) shallow ovenproof dish. Spread the meat mixture on top and cover with the remaining aubergines. Spoon the sauce over the top and sprinkle with the breadcrumbs and remaining cheese.
- Bake in the oven at 180C (350F) Mark 4 for about 45 minutes until golden. Serve accompanied by a crisp salad.
Caroline says
You've made that look easy Janice. I made moussaka once and absolutely hated the aubergines but I think its time to try this again….x
Chow and Chatter says
love this yum