adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb & potato moussaka
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Pair this quick and flavorful salad with your moussaka for a delicious meal!
Ingredients:
  • 4 (about 1kg) eggplants, cut into 5mm-thick rounds
  • 110ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g minced lamb
  • 1.25 gm ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 250g cherry tomatoes, halved
  • 3 desiree potatoes, peeled, cut into 5mm-thick rounds
  • 25g (1/3 cup) fresh breadcrumbs
  • 120g butter
  • 100g (2/3 cup) plain flour
  • 750ml (3 cups) milk
  • 280g (1 cup) Greek Style Yoghurt
  • 2 egg yolks
Instructions:
  • Heat up a chargrill pan over medium-high heat. Brush the eggplants with 80ml (1/3 cup) oil. Grill them in 4 batches for 2 minutes on each side until nicely charred.
  • In a large frying pan over medium heat, heat 1 1/2 tablespoons of oil. Cook onion and garlic until soft, about 6 minutes. Add mince, spices, tomatoes, salt, and pepper. Simmer for 15 minutes until sauce thickens, stirring occasionally.
  • Next, gently submerge the potatoes in a saucepan filled with cold salted water. Bring the water to a gentle simmer over medium heat and cook for 2 minutes, or until the potatoes are tender. Using a slotted spoon, carefully remove the cooked potatoes and allow them to drain on paper towel.
  • Preheat your oven to 200C fan-forced. For the bechamel sauce, melt butter in a saucepan over medium heat. Add flour and cook while stirring for about 3 minutes until bubbles form at edges. Remove from heat, gradually whisk in milk until smooth. Return to heat and stir continuously for 6 minutes until very thick. Remove from heat, season, then whisk in yogurt and egg yolks. Yield: 1L.
  • Prepare a 22cm x 34cm (6cm-deep) ovenproof dish by greasing it. Layer half of the eggplant slices in the dish, slightly overlapping, then sprinkle half of the breadcrumbs over them. Arrange the potato slices on top of the eggplant, overlapping them, followed by half of the bechamel sauce. Spread the lamb mixture over the bechamel, then add the remaining eggplant slices and breadcrumbs. Pour the rest of the bechamel sauce over the top and season with your preferred seasonings. Place the dish on an oven tray and bake for 20 minutes or until the top is golden. Allow it to cool for 15 minutes before serving.

Similar Recipes