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Lamb Potato Moussaka

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Serves: 4
700g / 1 1/2 lb cooked roast lamb
700g / 1 1/2 lb potatoes, peeled
125g / 4 oz butter
1 large onion, peeled and chopped
2-4 garlic cloves, peeled and crushed
3 tbsp tomato puree
1 tbsp freshly chopped parsley
salt and freshly ground black pepper
3-4 tbsp olive oil
2 medium aubergines, trimmed and sliced
4 medium tomatoes, sliced
2 medium eggs
300ml / 1/2 pint Greek yogurt
2-3 tbsp Parmesan cheese, grated

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. about 15 minutes before required. Trim the lamb, discarding any fat then cut into fine dice and reserve. Thinly slice the potatoes and rinse thoroughly in cold water. then pat dry with a clean tea towel. Melt 50g / 2 oz of the butter in a frying pan and fry the potatoes, in batches, until crisp and golden. Using a slotted spoon, remove from the pan and reserve. Use a third of the potatoes to line the base of an oven proof dish.

Add the onion and garlic to the butter remaining in the pan and cook for 5 minutes. Add the lamb and fry for 1 minute. Blend the tomato puree with 3 tablespoons of water and stir into the pan with the parsley and salt and pepper. Spoon over the layer of potatoes, then top with the remaining potato slices. Heat the oil and the remaining butter in the pan and brown the aubergine slices for 5-6 minutes.

Arrange the tomatoes on top of the potatoes, then the aubergines on top of the tomatoes. Beat the eggs with the yogurt and Parmesan cheese and pour over the aubergine and tomatoes. Bake in the preheated oven for 25 minutes, or until golden and piping hot. Serve.

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