To make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. (Serves 4-6, depending on appetite and what you serve it with. Heat a non-stick frying pan over a high heat. Cook for a few seconds, then gradually stir in the milk. Brush the aubergines with 3 tbsp of the olive oil and season with salt. Set aside for 10 minutes. Moussaka (Using Leftover Lamb) Recipe by Meat.Bible | ifood.tv ‘LAMB. Method. * % Daily Values are based on a 2000 calorie diet, A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! Well first, I’ve kept things really simple: this moussaka only focuses on what I consider the absolute essentials – aubergines, lamb and a simple cheese sauce – no courgettes, potatoes etc. Your email address will not be published. Add the garlic and spice, and stir in the passata. Let sit for 30 … Buttery aubergine, smooth white sauce and tender lamb make it well worth the effort. Some of the potatoes always seemed to be a bit undercooked and at the time I hated lamb so it was definitely not a meal I rushed to try or eat after I left home. Brush the aubergine with the rest of the oil, season and … easy, delicious, stress-free, family food, All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses. I absolutely love taking a total classic like this and putting my easy peasy spin on it! Season with salt and pepper. Eb , Your email address will not be published. #BrillBlogPosts, Thanks Annette, totally agree with you – moussaka is lovely, but made the traditional way is a bit fiddly and time consuming. Pour 4 cups lamb mixture over eggplant, and sprinkle … This tasted lovely but mine came out all watery and the creme fraiche leaked into the sauce, making it a white watery sauce . Return the mince to the pan with the tomatoes, tomato paste, beef stock, parsley, sugar and cinnamon. This year I’ve teamed up with the ‘LAMB. Add the wine, tomatoes and tomato purée and bring to a simmer. Your Moussaka looks absolutely delicious! I was veggie in my teens and Mum, one day, surprised me by creating a really lovely Quorn moussaka for me…I loved it so much (and still do) and it was actually one of the first recipes I blogged on this website (don’t look the photos are awful, though the recipe is very good!) Your cheats are not only speedy, they sound totally delicious! Preheat oven to 220°C. In another pan, fry the onion garlic and lamb for 5 minutes then add all the remaining ingredients, bring to the boil then simmer for 15 minutes, season. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Oh no! This recipe looks FAB and I will be trying your version the next time! Place in your preheated oven for 10 minutes, or until the cheese is browned. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? I absolutely love the cheesy topping of moussaka – YUM! Add half the Parmesan and the grated nutmeg. A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! Serve with a Greek salad (minus the cheese) and some sauerkraut. Once … Haha – yes, a proper authentic Moussaka is a lovely thing, but as you say, very slow and labour intensive AND uses a lot of pots and pans. Eb , I absolutely love you!! Personally, I think this moussaka is perfect with just a big green salad, or if you have a little more time, a delicious Greek salad, but if you need a few extra carbs in your life, this dish would be lovely with a big chunk of crusty bread to mop up all the sauce. Anyway, I’m very glad to hear it still tasted good! Repeat the layers twice more, finishing with the aubergines. That looks fab. In a large pot, heat 1 tbsp olive oil over medium heat. Fry the mince for 5 mins or until cooked through and starting to char. Personally I don’t as the fat has a lot of the flavour, but you absolutely can if you would prefer a slightly less fatty dish / you want to reduce the calories and/or you want a slightly less ‘strong’ lamb flavour. Cook for 5 minutes until the meat is brown and crumbly, and the onions have softened. I’ll definitely need to try this. Fry the aubergines in half the oil and season. For this recipe I have used lamb mince, however you can easily use some leftover roast lamb, if you happen to have any…simply chop up the lamb leftovers into small pieces and add them into the pan at the same time as you would add in the mince, and continue as normal – a very tasty way to use up your leftovers! x, Haha – thanks Vee. Thanks so much for sharing with #CookOnceEatTwice x, Haha – funnily enough I have the opposite story – it was my mum who first got me into moussaka. I LOVE moussaka, but have never got round to giving it a try as making the sauce really scares me off. Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold. Return the pan to the heat and add 2 tbsp olive oil and the onion. Tasty Easy Fun’ campaign to share my love of lamb and to bring you lots of delicious and easy lamb recipes. Follow me on Twitter, Facebook and Instagram. Feed a crowd with this well loved traditional Greek Moussaka. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Fry for 2-3 minutes a side until charred and tender. Tasty Easy Fun’ is an EU funded campaign which aims to increase the use of lamb in everyday cooking. Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. ), (or leftover roast lamb, cut into bitesize pieces). A Rioja Crianza would be a great wine match for this moussaka, as would a Côtes du Rhone – a Sangiovese or Nero D’Avola would go fabulously too. Hope you enjoy my version. Mist a decent sized pan with low calorie cooking spray then add onions and sauté until they start to … Eb x. I love it when people share their hacks to make a painfully slow recipe a lot quicker. Cook until softened, then add the lamb. The lamb is sometimes replaced with beef, while the … See more More ways with mince recipes (13). Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of … Remove from the pan and set aside to drain on kitchen paper. 10. (You can do this a little earlier if you have a separate grill and oven). READ MORE. Eb x. I hope it went well! And how strange – that has never happened to me… Did you use full fat creme fraiche? https://www.greedygourmet.com/recipes-for-diets/omnivore/moussaka Eb x. I haven’t made moussaka in ages – must give this a go. Stir in the flour and add a good pinch of salt and pepper. Eb . Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. Remove the saucepan from the heat and allow the sauce to cool. Completely comforting. Cover and simmer for 30 minutes. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. As soon as the aubergines are ready, preheat your oven to 220C / 200C / gas mark 7 / 425F. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. I do love lamb so much – I have a lot of fun dreaming up all these lovely lamb dishes Eb x, Oh Eb this looks incredible #freefromfridays. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. I’m making this tonight!! Moussaka is one of the best known Greek dishes – a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. Bake for 35–45 minutes, or until deep golden brown and bubbling. Place a rack in middle of oven; preheat to 475°. This is a collaborative post with the ‘LAMB. I’ve just finished preparing a traditional Moussaka and WOW was that time consuming. Turn the heat up and add in the lamb mince cook for 3 minutes then turn the heat down again and add the garlic, cumin and cinnamon and cook for another 2 minutes, stirring occasionally. Make it with lamb mince or use your roast lamb leftovers. Lay the aubergine slices on the grill rack and brush with oil, turn the slices over and brush with more oil (roughly 2 tablespoons oil in total on the aubergines). Course: Main Recipe contains: Egg. There’s no such thing as a silly question! Meanwhile, heat a griddle pan until very hot. 4. Thanks Louise, it’s so lovely – and really easy peasy, of course! All that being said, I’ve never made Moussaka for some reason—this recipe gives me just the kick in the posterior that I needed. While the aubergine slices are grilling, prepare your filling: place the remaining 2 tablespoons oil and … Still tasty, but now quick and easy too, and much less washing up – yey! Let me know how it goes if you try it Eb x, Oh yum! This looks amazing! Now add the … Thanks. Can’t believe you’ve never made moussaka – you’ve got to do it!! Perfect for a family feast, my easy Moussaka recipe is just the ticket, spiced lamb, charred aubergines and a rich cheese sauce. Tasty Easy Fun’ campaign. This a go question but after cooking the lamb is sometimes replaced with,! Never got round to giving it a try as making the sauce gently for 4–5 minutes stirring. Wine by half, family food, all recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses the aubergine under. Share my love of lamb and to bring you lots of delicious and Easy lamb Moussaka quick and to! 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