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
Print RecipeIngredients
- Moussaka Ingredients
- 1 pound of lamb mince
- 1 1/2 pounds of potatoes, medium-sized cubes
- 1 carrot, grated
- 1/2 pound of tomato paste or canned tomatoes
- 1 large onion, cut into small cubes
- 4 cloves of garlic, sliced
- 2 tablespoons of oil
- Basil
- Salt and pepper to taste
- Paprika
- Parsley
- Sauce Ingredients
- 1 cup of milk
- 1/4 cup of flour
- 2 eggs
- Nutmeg
- 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 (180 Celsius) for approximately 45 minutes.
