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Lamb Moussaka
Ingredients (serves 4)
4 large aubergines
salt, oil
50g/2oz celery
400g/1 lb minced lamb
200g/8oz onion
25g/1oz flour
1 clove garlic (crushed)
1 large tin of tomatoes
Pinch of mixed herbs
1 tbs fresh chopped parsley
250ml(pt) cheese sauce
50g/2oz grated cheese

Ingredients for sauce
500ml (1pt) milk
25g/1oz flour
25g/1oz margarine
75g/3oz cheddar cheese(grated)
1 level tps dry mustard powder
salt pepper

Method for sauce
1. Melt the margarine, add the flour mixing well
gradually add the milk, cook for 2 mins.
2. Stir in the grated cheese, when melted add the mustard.

1. Slice the aubergines into rings, sprinkle with salt and leave for 30 mins. Drain with kitchen paper.

2. Fry the slices in oil until brown on both sides, then remove from the pan.

3. Brown the minced lamb in the remaining oil, add the chopped onion and cook for 10 mins, stir in the crushed garlic.

4. Blend in the flour and tinned tomatoes (with juice) Season to taste with herbs, salt + pepper.

5. Arrange the aubergine slices and meat mixture in alternate layers in a casserole dish, ending with a layer of aubergines

6. Pour over the cheese sauce, and sprinkle with grated cheese. Bake at 200C/gas mark 6 for 1 hour, serve with a green salad.
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