AuthorFPG
RatingDifficultyIntermediate0

A delicious potato or eggplant-based dish, including minced Lamb. Serve with a tomato and crisp green salad.

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Yields10 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

 500 g waxy potatoes, scrubbed and cut into thick slices
 2 tbsp olive oil
 2 onions, peeled and chopped
 4 cloves garlic, peeled and crushed
 ½ tsp ground cumin (optional)
 ½ tsp teaspoon ground cinnamon
 900 g minced lamb
 700 ml chicken stock either homemade or from cubes
 80 g butter
 75 g plain flour
 1.20 l milk
 1 tsp mustard
 250 g leftover grated cheese
 4 eggs
 Pinch of nutmeg
 Black peppercorns
 Salt
 800 g canned chopped tomatoes

1

Preheat the oven to 190°C (375°F) mark 5. Put the potatoes in a large pan of water, bring up to the boil and simmer for about 15 minutes until they are just cooked. Drain and set aside.

2

Heat the oil in a large frying pan, add the onion, garlic and spices and cook for 5 minutes or until soft. Turn up the heat and add the lamb mince and cook, stirring, for another 4-5 minutes, add the tomatoes and season well. Continue to cook for about 20-25 minutes adding the stock in stages.

3

To make the sauce, place the butter, flour, milk and mustard in a small saucepan and, whisking continuously, cook over a medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 minutes. Allow to cool a little then add the grated cheese (reserving a handful for the topping) and eggs, nutmeg and seasoning.

4

In a large shallow ovenproof dish or individual freezer dishes, layer the meat with the potato slices, finishing with a neat layer of potato slices. Pour the sauce over the potatoes and sprinkle with the reserved grated cheese.

5

Place in the preheated oven to cook for 25-30 minutes or until golden and bubbling.

Dish Types

Ingredients

 500 g waxy potatoes, scrubbed and cut into thick slices
 2 tbsp olive oil
 2 onions, peeled and chopped
 4 cloves garlic, peeled and crushed
 ½ tsp ground cumin (optional)
 ½ tsp teaspoon ground cinnamon
 900 g minced lamb
 700 ml chicken stock either homemade or from cubes
 80 g butter
 75 g plain flour
 1.20 l milk
 1 tsp mustard
 250 g leftover grated cheese
 4 eggs
 Pinch of nutmeg
 Black peppercorns
 Salt
 800 g canned chopped tomatoes

Directions

1

Preheat the oven to 190°C (375°F) mark 5. Put the potatoes in a large pan of water, bring up to the boil and simmer for about 15 minutes until they are just cooked. Drain and set aside.

2

Heat the oil in a large frying pan, add the onion, garlic and spices and cook for 5 minutes or until soft. Turn up the heat and add the lamb mince and cook, stirring, for another 4-5 minutes, add the tomatoes and season well. Continue to cook for about 20-25 minutes adding the stock in stages.

3

To make the sauce, place the butter, flour, milk and mustard in a small saucepan and, whisking continuously, cook over a medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 minutes. Allow to cool a little then add the grated cheese (reserving a handful for the topping) and eggs, nutmeg and seasoning.

4

In a large shallow ovenproof dish or individual freezer dishes, layer the meat with the potato slices, finishing with a neat layer of potato slices. Pour the sauce over the potatoes and sprinkle with the reserved grated cheese.

5

Place in the preheated oven to cook for 25-30 minutes or until golden and bubbling.

My Big Fat Moussaka
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