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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

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Lean Lamb Moussaka Recipe