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Making Recipes My luxury Moussaka using 25 ingredients and 5 steps
Unfortunately, it also happens to be one of those dishes that's just darn near impossible to portray in a way that makes it.
My CCC recommended the moussaka, which I had never had, so that's what I ordered.
The layers of potato, eggplant, spiced beef and béchamel sauce melted in my mouth - so many different flavors.
You can have My luxury Moussaka using 25 ingredients and 5 steps. Here is how you achieve that.
Ingredients of My luxury Moussaka :
- ➽ 500 g lamb mince.
- ➽ 1 tin chopped tomatoes.
- ➽ 1 onion (diced).
- ➽ 2 garlic cloves (minced).
- ➽ 2 tbsp tomato purée.
- ➽ 1 aubergine (sliced).
- ➽ 1-2 large potatoes (peeled and sliced).
- ➽ 1 tsp dried mint.
- ➽ 1 tsp oregano.
- ➽ 1 tbsp plain flour.
- ➽ 1 bay leaf.
- ➽ 1 cinnamon stick.
- ➽ 200 ml red wine.
- ➽ 1 tbsp fine sea salt.
- ➽ For the sauce.
- ➽ 50 g butter.
- ➽ 50 g plain flour.
- ➽ 400 ml milk.
- ➽ 25 g grated Parmesan.
- ➽ 1/2 tsp finely grated nutmeg.
- ➽ 1 egg (lightly beaten).
- ➽ To finish.
- ➽ 1 large fresh tomato.
- ➽ Paprika.
- ➽ Salt and black pepper.
Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. This version can be made with lamb or beef that's layered with roasted eggplant and a feta topping. Easy Lebanese Moussaka stew, prepared in one pan. Make this flavor-packed eggplant and chickpea vegan dinner meal with my quick how to video. You don't have to be master chef to cook a delicious meal.
My luxury Moussaka step by step :
- In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened..
- Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside.
- To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside..
- In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg..
- Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!.
My luxury Moussaka - Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. This version can be made with lamb or beef that's layered with roasted eggplant and a feta topping. Easy Lebanese Moussaka stew, prepared in one pan. Make this flavor-packed eggplant and chickpea vegan dinner meal with my quick how to video. You don't have to be master chef to cook a delicious meal.
