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Moussaka Style Loaf

Western.Chefs's picture
Ingredients
  Minced lean lamb 1 Pound (450 Gram,)
  Ground black pepper To Taste
  Courgettes 1 Pound, washed (450 Gram,)
  Aubergine 1 Small
  Olive oil 2 Tablespoon
  Onion 1 Medium, peeled, finely chopped
  Castor sugar 1⁄2 Teaspoon
  Canned chopped tomatoes 15 Ounce (450 Gram, 1Can)
  Tomato puree 2 Teaspoon
  Rosemary 2 Teaspoon, chopped
  Egg 1 , beaten
  Cheddar cheese 3 Ounce, grated (75 Gram)
  Salt To Taste
Directions

Place minced lamb in a microwaveable bowl.
Cover the dish and cook on High for 10 mins, stirring occasionally until cooked.
Drain off fat.
Season meat and cool.
Using a vegetable peeler, thinly slice the courgettes lengthways then place in a shallow microwaveable dish.
Thinly slice the aubergine, add to the dish, then cover and cook on High for 2 mins.
Season and leave to cool.
Heat oil in a microwaveable dish on High for 50 secs and stir in onion.
Cover and cook on High for 2-3 mins, stirring occasionally, until softened.
Stir in sugar, tomatoes and seasoning.
Cover and cook for 3 mins more.
Sieve into a bowl and stir in the tomato puree.
Mix 4 tbsp tomato sauce into the lamb, along with the rosemary and beaten egg.
Line a greased 2 lb/900 g microwaveable loaf tin with some of the courgette slices, overlapping them slightly to ensure there are no gaps.
Spoon half the lamb mixture into base, arrange aubergine on top.
Sprinkle cheese over and top with remaining lamb.
Cover with remaining courgettes, tuck in ends and trim as necessary.
Cover dish lightly and cook on Medium for 15 mins.
Stand for 5 mins.
Pour the remaining tomato sauce into a microwaveable jug.
Heat on High for 30 seconds until hot.
Pour off any juices from loaf and turn out on to a serving dish.
Garnish loaf with rosemary and tomato wedges, and serve sliced with the tomato sauce.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Lamb

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