Lamb moussaka
9
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Choose lean minced lamb and lots of vegetables to get maximum satisfaction from this Greek-style moussaka.
Ingredients
Onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Lamb Mince, raw
350 g, lean
Mushrooms
175 g, sliced
Tinned Tomatoes
400 g, chopped
Vegetable stock cube
1 cube(s), lamb or vegetable, dissolved in 150ml boiling water
Dried Mixed Herbs
2 teaspoon(s)
Aubergine
1 medium, sliced
Potatoes, Raw
400 g, par-boiled and sliced
Egg, whole, raw
1 medium, raw
Medium fat soft cheese
100 g
0% fat natural Greek yogurt
150 g
Salt
1 pinch, & black pepper, freshly ground
Oregano, fresh
1 tablespoon(s), chopped
Instructions
1
Preheat the oven to Gas Mark 5/190°C/375°F.
2
Dry fry the onion, garlic and minced lamb in a large saucepan for about 5-6 minutes, until browned.
3
Add the mushrooms, tomatoes, stock and herbs. Bring to the boil, then reduce the heat and simmer for 10 minutes without a lid.
4
Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince then arrange the sliced potatoes on top in an overlapping layer.
5
Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown. Serve garnished with oregano.
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