Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Perfect for a family feast, my easy Moussaka recipe is just the ticket, spiced lamb, charred aubergines and a rich cheese sauce. Lamb is often considered difficult to cook, expensive, or something to be saved for Sunday roasts. 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). While the eggplant is salting, make the meat sauce. Can’t believe you’ve never made moussaka – you’ve got to do it!! remaining oil to the casserole. https://www.theguardian.com/.../2012/apr/05/how-to-cook-perfect-moussaka Spread the eggplant slices in one layer and sprinkle with salt. This tasted lovely but mine came out all watery and the creme fraiche leaked into the sauce, making it a white watery sauce . Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. Bake for 35–45 minutes, or until deep golden brown and bubbling. Eventually I discovered it didn’t have to have potatoes in and that I loved lamb and now it is one of my favourite dishes! While the eggplant is cooking, add the diced onion to a large saucepan over medium heat and cook for 3 minutes. Completely comforting. I LOVE moussaka, but have never got round to giving it a try as making the sauce really scares me off. Tasty Easy Fun’ campaign to share my love of lamb and to bring you lots of delicious and easy lamb recipes. To make the sauce melt the butter in a pan, whisk in the flour then the milk, bring to the boil then take off the heat and whisk in the egg yolks. Feed a crowd with this well loved traditional Greek Moussaka. 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. Fry the aubergines in half the oil and season. Oh my goodness it really is, isn’t it? A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! Follow me on Twitter, Facebook and Instagram. This recipe looks FAB and I will be trying your version the next time! Preheat oven to 220°C. As an extra bonus, grilling the aubergines also uses a lot less oil! Set aside for 10 minutes. I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! This year I’ve teamed up with the ‘LAMB. Secondly, I’ve cooked the aubergines under the grill, rather than in a frying pan, which does two things – it speeds everything up, as all the aubergine slices fit under the grill – meaning you don’t have to cook the aubergines in batches, as you would in a pan, and it means you don’t need to be so hands on – meaning you can use the time the aubergines are grilling to prepare the lamb sauce. Eb , Your email address will not be published. Mist a decent sized pan with low calorie cooking spray then add onions and sauté until they start to … Sprinkle with the remaining Parmesan. Finally spoon over the crème fraiche and then sprinkle over the cheese. This simple recipe serves 6, leaving plenty left over for tomorrow's lunch. READ MORE. Eb x, This sounds delicious! Your Moussaka looks absolutely delicious! Buttery aubergine, smooth white sauce and tender lamb make it well worth the effort. https://www.bonappetit.com/story/moussaka-recipe-lamb-eggplant Alternatively, if you are feeling adventurous, why not try a Greek red wine? I am sorry to hear that. Method . 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. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. 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!) 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. I’ll definitely need to try this. This site uses Akismet to reduce spam. Heat a non-stick frying pan over a high heat. That’s why I created this recipe – I wanted to enjoy all that delicious Moussaka flavour without all the effort! Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. (Serves 4-6, depending on appetite and what you serve it with. Pour 4 cups lamb mixture over eggplant, and sprinkle … To assemble the moussaka, arrange one third of the aubergine slices in … So how have I done it? Home » Portfolios » Moussaka. Peel the potatoes and slice them into thin rounds. I’m really loving all of your lamb recipes! As soon as the aubergines are ready, preheat your oven to 220C / 200C / gas mark 7 / 425F. https://www.hairybikers.com/recipes/view/hairy-dieters-moussaka Add in the chopped tomatoes, oregano, salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, until thick. Brush the aubergines with 3 tbsp of the olive oil and season with salt. I’ve just finished preparing a traditional Moussaka and WOW was that time consuming. 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! Serve with a green salad or Greek salad and crusty bread, if you wish. Moussaka is one of those things that I avoided for years because my mum used to make it with lots of potatoes and probably not much aubergine. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Serve with a Greek salad (minus the cheese) and some sauerkraut. Let set for 30 minutes to "sweat out" … 10. Heat the olive oil over medium-low heat in a … Fry the mince for 5 mins or until cooked through and starting to char. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? When the lamb sauce and aubergines are ready, layer up your moussaka: first put half the lamb sauce in the base of a casserole dish or cast iron pan, next add a layer of aubergines, then the rest of the sauce, then the rest of the aubergines. Moussaka. Learn how your comment data is processed. Cover and simmer for 30 minutes. I absolutely love taking a total classic like this and putting my easy peasy spin on it! * % 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! Hope you enjoy my version. Add the wine, tomatoes and tomato purée and bring to a simmer. 9. Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. This looks amazing! Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Actually that’s a very good question. 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. Thanks Michelle – I’ve never been a fan of cheats that make a dish taste worse – got to be as good as, or better!! 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. 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. Bring to a simmer, then season to taste, take off the heat and set aside until needed. Tasty Easy Fun’ is an EU funded campaign which aims to increase the use of lamb in everyday cooking. Greek lamb moussaka is easy to make, freezes well for batch cooking and mighty tasty – follow this simple recipe for a delicious meal that transports you to warmer climes Place a deep pan over high heat. Thanks!! Eb , I absolutely love you!! Oh no! Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Return the mince to the pan with the tomatoes, tomato paste, beef stock, parsley, sugar and cinnamon. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Anyway, I’m very glad to hear it still tasted good! It’s on my To-Make list! Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Thanks. Grill for about 5 minutes on each side or until nicely browned. Repeat the layers twice more, finishing with the aubergines. Remove the saucepan from the heat and allow the sauce to cool. I absolutely love the cheesy topping of moussaka – YUM! Cook for 5 minutes until the meat is brown and crumbly, and the onions have softened. Moussaka (Using Leftover Lamb) Recipe by Meat.Bible | ifood.tv Add half the Parmesan and the grated nutmeg. And how strange – that has never happened to me… Did you use full fat creme fraiche? Simmer the sauce gently for 4–5 minutes, stirring regularly. Add the sunflower oil and let it get hot. Your cheats are not only speedy, they sound totally delicious! I’m making this tonight!! Brush the aubergine with the rest of the oil, season and … Eb . Nutrition information is approximate and meant as a guideline only. Return the pan to the heat and add 2 tbsp olive oil and the onion. You can make this dish ahead and keep assembled in the fridge for 24 hours. My version is neither of those things – the creme fraiche tastes fab on top of this and makes this much more doable on a busy evening! 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. 4. The next thing I’ve done is a little cheat with the cheese sauce – normally in a moussaka, the cheese sauce is a kind of béchamel enriched with an egg – I’ve cheated and used crème fraîche with cheese sprinkled on top – it is super quick to do, saves on washing up AND is super tasty. You will think this a silly question but after cooking the lamb do you drain off the fat ? But to make an authentic moussaka takes quite a bit of time and faff and, whilst lovely, is definitely not a quick and easy midweek meal option! Eb . The aim of the campaign is to demonstrate just how tasty, easy and fun lamb is to cook with every day of the week! In a large pot, heat 1 tbsp olive oil over medium heat. Make it with lamb mince or use your roast lamb leftovers. 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. That looks fab. Still tasty, but now quick and easy too, and much less washing up – yey! Thanks Louise, it’s so lovely – and really easy peasy, of course! Looks amazing. My Easy Lamb Moussaka, on the other hand, is quick, involves very little effort, and with just a couple of little cheats and shortcuts, you can have a totally delicious moussaka on your table in well under 45 minutes, making it do-able on all but the busiest of evenings. There’s no such thing as a silly question! If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Season with salt and pepper. This moussaka fits the bill perfectly – it is bursting with flavour and will easily keep in the fridge for a few days. Add the ground lamb to the saucepan and mix well. x, Haha – thanks Vee. Fry for 2-3 minutes a side until charred and tender. 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. Whisk half of the garlic, ½ cup oil, 1 Tbsp. Have you got your hands on a copy of my meal plan yet? Add the garlic and spice, and stir in the passata. Meanwhile, heat a griddle pan until very hot. easy, delicious, stress-free, family food, All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses. « Slow Cooker BBQ Chicken Sliders and Crock-Pot Review, 4 Perfect Recipes for Al Fresco Dining and #CookBlogShare Week 31 ». Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. I hope it went well! Place in your preheated oven for 10 minutes, or until the cheese is browned. Let me know how it goes if you try it Eb x, Oh yum! The flavour was good though. Heat the olive oil in a pan and add the minced lamb, onions and oregano. I am wondering if perhaps you used low fat creme fraiche… that could explain it, maybe? Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold. Let sit for 30 … mint, and … Eb x. I haven’t made moussaka in ages – must give this a go. Tasty Easy Fun’ campaign. Eb x. I love it when people share their hacks to make a painfully slow recipe a lot quicker. Cook for a few seconds, then gradually stir in the milk. In a separate skillet, heat the oil for frying. Place a rack in middle of oven; preheat to 475°. Stir in the flour and add a good pinch of salt and pepper. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Thanks for joining in with #FreeFromFridays. ; Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. This is a collaborative post with the ‘LAMB. Pour over the white sauce, making sure it covers everything in a thick, even layer. While the meat is cooking, prepare the cheese sauce (see below). Make it with lamb mince or use your roast lamb leftovers. Season again if needed and set aside. (You can do this a little earlier if you have a separate grill and oven). 11. Spray an 18cm x 28cm rectangular baking dish with olive oil and line a large … Cook until softened, then add the lamb. 4. Required fields are marked *. While the aubergine slices are grilling, prepare your filling: place the remaining 2 tablespoons oil and … 5-10 minutes ways with mince recipes ( 13 ) and bay cooking for a further min flavour without the. 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