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Potato, chickpea & lamb moussaka
Potato, chickpea & lamb moussaka
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Whip up a quick and delicious international classic.
Ingredients:
  • 1kg (about 4) washed potatoes, cut into 7mm-thick slices
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 700g minced lamb
  • 1.88 gm ground cinnamon
  • 1.88 gm ground cumin
  • 100g tomato paste
  • 30.00 ml plain flour
  • 400g grape tomatoes
  • 400g can chickpeas, rinsed, drained
  • 5 egg yolks
  • 100g (1 1/4 cups) parmesan, finely grated
  • 500g fresh ricotta
  • 500g Greek Style Yoghurt
Instructions:
  • Boil potatoes in salted water until tender, about 10 minutes. Drain and set aside.
  • In a large frying pan over medium heat, sauté onion and garlic in oil with 1 teaspoon salt until soft. Add lamb and cook until browned, breaking up the mince. Stir in spices for a minute until fragrant. Mix in tomato paste and flour, cook for 2 minutes. Add tomatoes and chickpeas, simmer partially covered for 10 minutes until thickened. Season with pepper.
  • Preheat the oven to 180C. Grease 6 x 500ml (2-cup) ovenproof dishes or a 23cm x 28cm (16-cup) ovenproof dish. In a bowl, combine potato slices, 2 egg yolks, and 25g parmesan, toss well. Arrange the mixture slightly overlapping on the bases of the dishes.
  • Combine the remaining egg yolks, 50g parmesan, ricotta, and yogurt in a bowl and whisk together. Season with salt and pepper. Spread the mince mixture over the potatoes, then top with the ricotta mixture and sprinkle with the remaining 25g parmesan. Place the dishes on an oven tray and bake for 35 minutes until golden on top and heated through. Serve right away.

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