Lamb & Cheese Moussaka
|Cooking oil||4 Fluid Ounce (125 milliliter)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Minced lamb||1 1⁄2 Pound (675 gram)|
|Canned tomatoes||14 Ounce (1 can, 400 gram)|
|Dried rosemary||5 Milliliter|
|Aubergines||2 , sliced and degorged|
|Ricotta cheese/Cottage cheese||6 Ounce (175 gram)|
|Eggs||2 , beaten|
|Single cream||4 Fluid Ounce (125 milliliter)|
Heat half the oil in a saucepan.
Add the onion and garlic and fry for 5 minutes.
Add the lamb and cook until it loses its pinkness.
Add the tomatoes and can juice, rosemary and salt and pepper to taste, and stir well.
Bring to the boil, then simmer for 20 minutes.
Meanwhile, heat the remaining oil in a frying-pan.
When it is hot, add the aubergine slices and brown on both sides.
Add a little more oil if necessary.
Drain the slices on kitchen towels.
Mix all the topping ingredients together.
Pour the lamb mixture into a casserole.
Cover with the aubergine slices, then pour over the topping.
Put the casserole into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 40 minutes or until the topping is set and golden.