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Home Ground Lamb Recipes / Lamb Mince Recipes

Delicious Lamb Moussaka

Lamb Moussaka
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If you are not a big fan of the “classic” eggplant moussaka, this lamb moussaka is a different version that is not only super delicious but also slightly easier to make. If you really have to, you can use ready bechamel sauce, but take the time to make your own for the best results.

Lamb Moussaka

Delicious Lamb Moussaka

Gretel ShawGretel Shaw
Try this Greek lamb moussaka when you're tired of having the boring eggplant one. This recipe is so much easier to make!
5 from 1 vote
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Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine Greek
Servings 8 people
Calories 343 kcal

Ingredients
 
 

Moussaka Ingredients

  • Tasty Minced Meat Isolated On White Background1 pound ground lamb (minced lamb)
  • Potatoes1 ½ pounds potatoes - medium-sized cubes
  • Carrot Vegetable With Leaves1 medium carrot - grated
  • Spoon With Tomato Paste Isolated On White Background½ pound tomato paste
  • Ripe Yellow Onion On A White Background1 large yellow onion - cut into small cubes
  • Garlic4 cloves garlic - sliced
  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil
  • Green Basil1 teaspoon basil
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Pile Of Red Paprika Powder1 teaspoon paprika
  • Parsley On White Background½ handful parsley

Sauce Ingredients

  • Decanter Of Milk1 cup milk
  • Pile Of Flour Isolated On White Background¼ cup all purpose flour (plain flour Australia and UK)
  • Chicken Egg2 medium eggs
  • Heap Of Ground Nutmeg And Whole Nutmeg Seeds1 teaspoon Nutmeg
  • Wooden Bowl Of Salt1 teaspoon Salt

Instructions
 

  • Saute the onion, minced meat, garlic, and carrot in a pot until the onions turn translucent. If you are using minced meat, add it first, wait until it starts turning light brown, and add the onions, garlic, and carrot.
  • Add the tomatoes and season. Simmer for a few minutes, add the potatoes to the same pot, add water, and simmer until the potatoes are almost fully cooked.
  • In a separate saucepan, add butter, then whisk in flour and cook in low to medium for one to two minutes – do not let the flour turn brown. Remove from the heat, add milk, whisking rapidly, and return to the stove. Pour the milk slowly, whisking continuously, then simmer in low heat until the sauce thickens. Stir in the beaten egg yolks and season with salt and nutmeg.
  • Brash a baking dish with olive oil, transfer everything from the pot into the baking dish, then pour the sauce on top, making sure that it fills the corners of the baking dish. Bake at 350 degrees Fahrenheit (180 Celsius) for approximately 45 minutes.

Nutrition

Calories: 343kcalCarbohydrates: 28gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.004gCholesterol: 86mgSodium: 878mgPotassium: 901mgFiber: 4gSugar: 7gVitamin A: 1860IUVitamin C: 26mgCalcium: 86mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Greek
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