Lamb Moussaka
Over a year ago
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Ingredients
- 500gm Minced Lamb
- 1 Jar Pasada or similar about 400gm
- 3 Tsp Herbe de Provence
- 1Tsp Ground Cinnamon
- 4 Medium Mushroom cut into Bite size pieces
- 1 Medium Aubergine cut into5mm slices
- 1 Medium Onion finely chopped
- 1 Heaped dessert spoon Cornflour mixed to a ert paste with water
- 1 Tsp Dry Mustard powder
- 500cc Yogourt, Greek or natural
- 1 Egg Beaten
Accompaniment
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Description
This recipe has evolved over the last few years, I keep forgetting where I keep it so thought I would post it instead!
Method
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1
1 Place aubergines in collender and add salt, leave for 15 mins and wash off salt, pat dry
2 Fry lamb to brown stage, discard any liquid from pan. Reserve.
3 Fry onion and mushroom to soften, reserve.
4 Fry aubergine in a little olive oil to soften, reserve
5 Combine ingredients except aubergine.
6 Line a base of a baking dish with Aubegine slices, sufficienly large to hold all ingredients and leave a a liitle space for topping. Add lamb and other items, top with a further layer of aubergine.
7 Cover with foil (I like to "float" a covering layer of greaseproof paper over the mixture to stop it drying out" and put in an oven pre heated to 180 degrees for 1 hour and leave to cool in the oven after swithching off. Leave 24 hours or overnight to cure'
Mix topping ingredients, cornflour,egg, yogourt,mustard together and when a smooth consistency, spread over meat base to a depth of 10mm.
Bake in preheated oven at 180 degrees for 1 hour uncovered. Take from oven and leave to stand for 10 mins.
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