MoussakaAn exotic dish from the Levant, this recipe is a potato-based Moussaka made with minced lamb, which in short can be termed as a serving of 'joy in a bowl'
An exotic dish from the Levant, this recipe is a potato-based Moussaka made with minced lamb, which in short can be termed as a serving of 'joy in a bowl'
Ingredients
- 500 gms Lamb Mince
- 1 large Onion, finely chopped
- 1 cup eggplant
- 2 tbsp Mixed Herbs
- 1 tbsp Garlic
- 1 tsp Cumin Powder
- 1 cup Tomato Puree
- 1 tsp Cinnamon
- 2 tbsp Worcestershire Sauce
- 1/2 tsp Nutmeg
- Pepper to taste
- 1 tbsp Parsley
- 1/2 cup Bread crumbs
- Salt
For Sauce
- 2 tbsp Butter
- 2 tbsp Flour (Maida)
- 1¼ cups Milk
- 2 tbsp Cheddar Cheese, grated
- 5-6 Rosemary Leaves
- 1 tbsp Mixed Herbs
- 1 tbsp Parsley
Preparations
![recipe.field_recipe_thumbnail[0].alt](https://api.ushacook.com/sites/default/files/2018-05/download%20%285%29_0.png)
- In a baking dish layer the onions and potatoes. Sprinkle salt and mixed herbs over them. Pour some oil evenly and roast in the USHA OTG for 10-15 minutes at 200°C degrees.
- Layer it with eggplants and season with salt, mixed herbs and oil. Bake for 12-15 minutes at 200°C degrees.
- In a pan add oil, garlic, onion, cumin powder, tomato puree, and cook well. Next add cinnamon powder, worcestershire sauce, nutmeg powder, salt, black pepper, lamb mince, and parsley. Cook the ingredients well.
- In another pad add butter and flour, and whisk thoroughly. Add milk and bring to boil. Next add cheddar cheese and again mix thoroughly. Add rosemary, mixed herbs and parsley, and give it a quick stir.
- Layer the baking tray with the lamb mince mixture followed by the cheese sauce and bread crumbs. Bake in the USHA OTG for 12-15 minutes at 200°C degrees.
Cooking tip
When making the white sauce cook the flour on low to a light colour. Also use a whisk to make sure no lumps are formed.
