Lean Lamb Moussaka
|Minced lean lamb||1 1⁄2 Pound|
|Oil||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm)|
|Skinned chopped tomatoes||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|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.