Lamb Moussaka

You can't fail because even the bechamel sauce is made in a microwave!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2-3 Prep: 25 min Cook: 15 min

Ingredients

Aubergine 1
Minced lamb 200g
Onion 1/2
Celery 1/2
Garlic 1 clove
Tinned tomatoes 80g
Red wine 2 tbsp
Tomato ketchup 2 tbsp
Cinnamon a little
Nutmeg a little
Thyme a little
Tabasco as required
Cooked rice 80g
Bechamel sauce see below

Method

1
Finely slice the aubergines and soak in water.
2
Put some olive oil in a frying pan and add the drained and pat dried aubergine slices and fry.
3
In a different frying pan, fry the finely chopped garlic, onion and celery.
4
Add the minced lamb to Step 3 and season with some salt & pepper. Add the red wine and cook off the alcohol.
5
Add the tinned tomatoes, ketchup, cinnamon, nutmeg and thyme and cook until reduced. Add some Tabasco if you like.
6
Add the cooked rice.
7
Make the bechamel sauce in a microwave, see this recipe.

8
In a ovenproof dish, place some cooked aubergine slices then cover with some meat sauce from Step 6. Repeat for alternate layers.
9
Pour over the bechamel sauce and sprinkle some grated cheese if you like.
10
Bake in a preheated oven 200C for 10-15 minutes until nicely browned on top.

Tips & Note

Lamb Moussaka

You can't fail because even the bechamel sauce is made in a microwave!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2-3

Prep: 25 min

Cook: 15 min

Ingredients

Aubergine 1
Minced lamb 200g
Onion 1/2
Celery 1/2
Garlic 1 clove
Tinned tomatoes 80g
Red wine 2 tbsp
Tomato ketchup 2 tbsp
Cinnamon a little
Nutmeg a little
Thyme a little
Tabasco as required
Cooked rice 80g
Bechamel sauce see below

Lamb Moussaka

Recipe ID :1900 Posted on 20 MAY 2016

Serves 2-3

Prep 25min
Cook 15min
views 1,765
printed 28

saved 1

You can't fail because even the bechamel sauce is made in a microwave!

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Ingredients

Print Ingredients Email Ingredients
1
200g
1/2
1/2
1 clove
80g
2 tbsp
2 tbsp
a little
a little
a little
as required
80g
see below

Method

Prep
25min
Cook
15min
1
Finely slice the aubergines and soak in water.
2
Put some olive oil in a frying pan and add the drained and pat dried aubergine slices and fry.
3
In a different frying pan, fry the finely chopped garlic, onion and celery.
4
Add the minced lamb to Step 3 and season with some salt & pepper. Add the red wine and cook off the alcohol.
5
Add the tinned tomatoes, ketchup, cinnamon, nutmeg and thyme and cook until reduced. Add some Tabasco if you like.
6
Add the cooked rice.
7
Make the bechamel sauce in a microwave, see this recipe.

8
In a ovenproof dish, place some cooked aubergine slices then cover with some meat sauce from Step 6. Repeat for alternate layers.
9
Pour over the bechamel sauce and sprinkle some grated cheese if you like.
10
Bake in a preheated oven 200C for 10-15 minutes until nicely browned on top.
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Yukiko
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