Ingredients:
Serves Four
1 tbsp olive oil
800 g lamb mince
2 onions, chopped
1 tsp ground cinnamon
3 cloves garlic, crushed
4 tomatoes, roughly chopped
300 ml low-salt lamb or veg stock (such as Kallo), made with a cube
1 kg aubergines, cut into 1cm slices
3 red peppers, quartered and de-seeded
300 g readymade watercress sauce
2 large egg yolks
80 g Caerphilly cheese, crumbled
Method:
1 Preheat the oven to 220ºC, fan 200ºC, gas 7. Heat a large non-stick frying pan and cook the lamb on a high heat in batches, ensuring you get a good golden crust on the mince.
2 Transfer each batch to a bowl, then clean the pan. Sweat the onions for 10 minutes, covered. Add the cinnamon and garlic, and cook for a minute. Add the tomatoes and stock to the onions, then transfer the mixture to a saucepan. Cover and cook for 40 minutes. Leave to cool
3 Meanwhile, place the aubergines and peppers on 2 baking trays, brush with oil and season. Cook in the oven for 45 minutes, swapping the trays round halfway through.
4 Remove the aubergines and peppers from the oven and reduce the temperature to 200ºC, fan 180ºC, gas 6. Assemble the moussakas in 2 x 2 litre ovenproof dishes. Divide half the lamb mixture and all the tomato mixture between the 2, layer over the aubergines and peppers and spoon over the remaining lamb. Mix together the watercress sauce and egg yolks and drizzle over the top. Crumble over the cheese and bake one for 40 minutes.
5 To freeze the other dish, cool it completely and freeze for up to 1 month. Defrost and cook as before, or cook from frozen, doubling the cooking time. Check that it's piping hot in the middle before serving
Recipe idea from here
It's optional but you may wish to enjoy a glass of Merlot with your meal
All the best Jan
All the best Jan
15 comments:
You must have read my mind, it was only yesterday that Eleanor was asking me what moussaka is, it's something I've never made, so I was going to make it so that she could try it. Great timing.
A mid week favourite.
Jenny S
My new favourite low carb dish, I have cobbled together a recipe from various sources and it works for me! Will certainly give yours a go though... as for merlot, quite possibly the finest complement to a moussaka!
That looks so good. I have never used watercress sauce before. Have you used it any other recipes? Sarah x
Wonderful....as a veggie I can easily use veggie mince, can't wait to try this!xxx
looks yummy...in my house, it would serve 2 ;)
Hi Jo - thanks for your comment
... and what a great idea from Eleanor to ask about Moussaka - hope you all enjoy it soon!
All the best Jan
Hello Jenny - thanks for your comment
... midweek or weekend (in fact any time) this is a very good dish
All the best Jan
Hi Richard - thanks for your comment
... yes, Moussaka is a great low carb favourite in our house. There are quite a few different recipes around - so it can be nice to 'ring the changes' sometimes. I do agree with you, I think a glass of Merlot works well with Moussaka
All the best Jan
Hello Sarah - thanks for your comment
...I do sometimes use a watercress sauce with a fish dish, especially salmon. You can get ready made or make your own. Hope you try out this Moussaka dish - it is a very nice recipe.
All the best Jan
Hi 'Snowbird' - thanks for your comment
... yes, you can certainly adapt this recipe to suit, hope you enjoy it - with or without the wine!
All the best Jan
Hello Debbie - many thanks for your comment
... "in my house it would serve 2", and may you both enjoy this super dish LOL!
All the best Jan
I LOVE moussaka. I haven't had it in years!
Hi Martha - many thanks for your comment.
... why not put this Moussaka recipe in your menu plans soon, I'm sure you will LOVE it!
All the best Jan
My husband is a fan of lamb and loves moussaka. looks wonderful
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