Moussaka (Using Leftover Lamb) Recipe
Moussaka(using leftover lamb) is the best way you can use leftover lamb! Try out the Moussaka(using leftover lamb yourself) and et me know!
Ingredients
2 cups finely diced roast lamb
1/4 cup butter
1 onion, chopped
4 oz mushrooms, trimmed and sliced
1cup skinned, chopped tomatoes
1 tablespoon tomato sauce
1/4 cup beef stock
Salt and pepper
2 tablespoons chopped parsley
1 large eggplant, sliced
Oil for frying
Grated cheddar cheese
Directions
Fry diced lamb quickly in melted butter in a heavy saucepan, stirring constantly.
Lift out and keep aside.
Add onion to pan and fry over a low heat until soft.
Add mushrooms and stir until cooked.Add tomatoes, tomato sauce, stock, seasoning and parsley.
Cover and cook for 10 minutes.
Return meat to pan and simmer gently, covered, for 10 minutes (do not boil).
While sauce is cooking, fry sliced eggplant in oil 1/4-inch deep in a frying pan, until browned on both sides.
Drain on absorbent paper.
Line an ovenproof casserole with eggplant slices, top with lamb and tomato mixture.
Sprinkle liberally with cheese and place under a hot grill until cheese is golden brown.
Lift out and keep aside.
Add onion to pan and fry over a low heat until soft.
Add mushrooms and stir until cooked.Add tomatoes, tomato sauce, stock, seasoning and parsley.
Cover and cook for 10 minutes.
Return meat to pan and simmer gently, covered, for 10 minutes (do not boil).
While sauce is cooking, fry sliced eggplant in oil 1/4-inch deep in a frying pan, until browned on both sides.
Drain on absorbent paper.
Line an ovenproof casserole with eggplant slices, top with lamb and tomato mixture.
Sprinkle liberally with cheese and place under a hot grill until cheese is golden brown.
