Lamb Moussaka Recipe
Ingredients
1 lb (450 g) cubed lamb
1/4 oz (398 ml) stewed tomatoes, chopped
6 oz (170 ml) tomato paste
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cinnamon
4 stalks of chives, chopped
2 tbsp (30 ml) fresh parsley
Salt and pepper
4 to 8 eggplant slices
1/4 Cup (60 ml) melted butter
1/2 Cup (125 ml) sour cream
Directions
– Preheat oven to broil.
– In an 8-cup microwave-safe bowl, mix together cubed lamb, tomatoes, tomato paste, ginger, cinnamon, chives, and parsley, and season with salt and pepper.
– Cover bowl with a sheet of waxed paper and cook in microwave at MEDIUM for 8 to 9 minutes.
– Remove from microwave, stir and cover. Return to microwave and cook at MEDIUM for 5 to 6 minutes or until sauce thickens and lamb is tender to taste. Remove from microwave and let stand.
– Baste eggplant slices with melted butter, place in ovenproof dish and broil both sides until golden (about 2 minutes on each side).
– Place grilled eggplant slices on a heated serving dish; pour lamb mixture over eggplant and garnish with sour cream.
– In an 8-cup microwave-safe bowl, mix together cubed lamb, tomatoes, tomato paste, ginger, cinnamon, chives, and parsley, and season with salt and pepper.
– Cover bowl with a sheet of waxed paper and cook in microwave at MEDIUM for 8 to 9 minutes.
– Remove from microwave, stir and cover. Return to microwave and cook at MEDIUM for 5 to 6 minutes or until sauce thickens and lamb is tender to taste. Remove from microwave and let stand.
– Baste eggplant slices with melted butter, place in ovenproof dish and broil both sides until golden (about 2 minutes on each side).
– Place grilled eggplant slices on a heated serving dish; pour lamb mixture over eggplant and garnish with sour cream.
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