Moussaka with Lamb
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Moussaka is the Greek version of lasagna, where thinly sliced eggplants take the place of pasta. Moussaka can be stored in the refrigerator for 3–4 days; before serving, heat it in the oven, sprinkling with grated cheese and finely chopped herbs.
Ingredients
- Rack of Lamb - 7.1 oz
- Carrot - 1.8 oz
- Onion - 1.8 oz
- Celery salt - 1.8 oz
- Thyme - 0.1 oz
- Garlic - 3 cloves
- Red Grape Juice - 1 fl oz
- Baking Tomatoes - 3.5 oz
- Eggplants - 1 piece
- Olive Oil - 5 teaspoons
- Potato - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Sugar - to taste
Step by Step guide
Step 1
Mince the meat and vegetables (30 grams each of celery, carrot, and onion, plus two cloves of garlic) through a meat grinder, then sauté in a saucepan with sunflower or olive oil. It's important to stir continuously and ensure that the mixture doesn't clump together. Add the leaves from one sprig of thyme, red wine, salt, and ground black pepper to taste. Simmer until partially cooked.
Step 2
Make the tomato sauce: start by finely chopping the remaining onion, celery, carrot, and garlic. Add them to a heated skillet with vegetable oil and sauté until the onion is translucent. Then, add the tomatoes to the saucepan and cook the vegetables for another five to seven minutes. After that, season with salt, pepper, and sugar to taste, and remove from heat.
Step 3
Add the tomato sauce to the meat and simmer until cooked through.
Step 4
Slice the eggplant thinly, place it on a baking sheet, drizzle with olive oil, and bake in a preheated oven at 266°F for about fifteen minutes, until the slices begin to golden.
Step 5
Boil a large potato, slice it into rounds, arrange them on a baking sheet, and place in a preheated oven at 356°F. After about ten to fifteen minutes, a golden crust should form on the potato.
Step 6
Take a deep dish, layer the bottom with potatoes, then meat, followed by eggplant — and repeat the same process again.
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