You are here

Lean Lamb Moussaka

Meat.Bible's picture
Moussaka is one of the best minced lamb recipes that I have tried to this day! the Moussaka yourself and see if you agree with me. I'm eagerly awaiting your opinion.
  Minced lean lamb 1 1⁄2 Pound
  Oil 2 Cup (32 tbs)
  Onion 1 Large
  Garlic 2 Clove (10 gm)
  Skinned chopped tomatoes 1 Cup (16 tbs)
  Tomato paste 2 Tablespoon
  Bay leaf 1
  Onion 1 Small
  Salt 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Eggplant 2 Large
  Cheese sauce 2 Cup (32 tbs)

Brown minced lamb in oil in a heavy saucepan, reduce heat, add onion and garlic.
Cook until onion is soft.
Add tomatoes, tomato paste, bay leaf, clovestudded onion, salt and pepper, sugar and 1/2 cup water.
Cover and simmer for 30 minutes or until sauce is thick.
Cut eggplant into 1/4-inch slices, soak in water for 30 minutes.
Drain and dry with paper towels.
Coat eggplant with flour, fry until golden in 1/4-inch hot oil.
Drain and arrange a layer of eggplant in the base of a rectangular ovenproof dish (8 x 12-inches and 2-3-inches deep).
Top with half the lamb mixture, repeat layers, finishing with a layer of eggplant.
Pour Cheese Sauce over top and sprinkle with extra grated cheese.
Bake in a moderate oven for 30 minutes.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1184 Calories from Fat 998

% Daily Value*

Total Fat 111 g171.3%

Saturated Fat 23.6 g117.9%

Trans Fat 2.7 g

Cholesterol 82.8 mg27.6%

Sodium 1204.6 mg50.2%

Total Carbohydrates 26 g8.7%

Dietary Fiber 7.2 g28.7%

Sugars 11.8 g

Protein 23 g46.3%

Vitamin A 9.3% Vitamin C 25.8%

Calcium 11.2% Iron 14.7%

*Based on a 2000 Calorie diet

Lean Lamb Moussaka Recipe