Name: Lamb moussaka
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Ingredients: 1 tbsp oil; 1 onion finely chopped; 500 g lamb mince; 1/3 cup white wine; 2 tomatoes blanched, peeled and chopped; 3 tbsp fresh parsley; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground nutmeg; 1 tsp cinnamon; 4 tbsp breadcrumbs; 1 egg; 4-6 aubergine; 4 potatoes peeled and sliced thinly; 3/4 cup oil; 2 cup yoghurt or amasi; 6 tbsp butter; 6 tbsp flour; 2 eggs; salt and black pepper; nutmeg; 1/2 cup cheese grated

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Ingredients (22)

For the lamb sauce

1 tbsp	oil
1	onion — finely chopped
500 g	lamb mince
1/3 cup	white wine
2	tomatoes — blanched, peeled and chopped
3 tbsp	fresh parsley
1 tsp	salt
1/2 tsp	black pepper
1/2 tsp	ground nutmeg
1 tsp	cinnamon
4 tbsp	breadcrumbs
1	egg
4-6	aubergine
4	potatoes — peeled and sliced thinly
3/4 cup	oil

For the topping

2 cup	yoghurt — or amasi
6 tbsp	butter
6 tbsp	flour
2	eggs
	salt and black pepper
	nutmeg
1/2 cup	cheese — grated

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Method:

Prepare the lamb sauce:

Heat a large, ovenproof, heavy-based saucepan over high heat. Add the oil and heat.

Brown the onions in the oil. Add the meat and stir-fry until brown about 10 minutes.

Add the wine, tomatoes, parsley, salt, pepper, nutmeg and cinnamon. Cover and let simmer over low heat for about 45 minutes.

Remove from the heat and add the breadcrumbs and egg.

While the meat is cooking prepare the aubergines. Wash and slice the aubergines lengthways and sprinkle with salt and leave to sweat for 30 minutes to remove any bitterness. Rinse and pat dry with paper towel.

Pre-heat the grill in the oven. Brush the eggplant with oil and grill a couple of minute until brown.

Parboil the potatoes for a couple of minutes.

Pre-heat the oven to 180°C.

Prepare the topping

To make the topping, melt the butter in a medium-sized saucepan. Add the flour and make a smooth paste (roux) by blending the butter and the flour.

Add the yogurt/amazi and stir over medium heat until thickened. Using a wooden spoon, add the eggs, salt, pepper, and nutmeg. Blend well and remove from the heat.

Assembling the dish

Start with the aubergines and overlay the slices over one another. Cover with a layer of meat sauce.

Layer the potatoes, thereafter the meat sauce, aubergines and lastly the amazi topping.

Sprinkle with cheese and bake for 30 minutes until topping is golden brown. Remove from the oven and leave to cool before serving. Serve with a Greek salad and rustic loaf of bread.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.