Lamb Moussaka Recipe Uk

Healthier moussaka recipe delicious. magazine

WEBSep 9, 2015 · Heat the oven to 200°C/ 180°C fan/ gas 6. Heat the 1 tbsp oil in a large frying pan, then add the onion and cook gently for 5 minutes …

Rating: 5/5(2)
1. Heat the oven to 200°C/ 180°C fan/ gas 6. Heat the 1 tbsp oil in a large frying pan, then add the onion and cook gently for 5 minutes or until soft. Add the garlic and cinnamon and fry for 2-3 minutes.
2. Turn the heat up to medium-high, then add the mince to the pan and fry for 3-4 minutes, stirring, until browned. Add the chopped tomatoes, red wine, bay leaf and stock cube. Pour in 100ml water, taste and season the mixture if needed, then bring to a simmer. Cook gently for 30 minutes, adding the lentils for the final 5 minutes. Take off the heat and discard the bay leaf.
3. Meanwhile, prick the aubergines all over with a fork, then microwave on high for 4-5 minutes until soft (if you don’t have a microwave, bake them in the oven for 25 minutes).
4. Slice the aubergines into 0.5cm thick rounds, then set two thirds aside. Heat a large griddle pan until smoking. Brush the remaining third of the aubergine slices with 1 tsp oil, then griddle for 1-2 minutes on each side until charred.

Preview

See Also:

Show details

Easy Lamb Moussaka Easy Peasy Foodie

WEBJul 27, 2017 · Instructions. Preheat your grill to medium high. Lay the aubergine slices on the grill rack and brush with oil, turn the slices over …

Rating: 4.7/5(7)
1. Preheat your grill to medium high.
2. Lay the aubergine slices on the grill rack and brush with oil, turn the slices over and brush with more oil (roughly 2 tablespoons oil in total on the aubergines). Grill for about 5 minutes on each side or until nicely browned.
3. As soon as the aubergines are ready, preheat your oven to 220C / 200C / gas mark 7 / 425F. (You can do this a little earlier if you have a separate grill and oven).
4. While the aubergine slices are grilling, prepare your filling: place the remaining 2 tablespoons oil and onions in a wide, deep pan and cook on low for 5 minutes, until the onions are soft but not brown. Turn the heat up and add in the lamb mince cook for 3 minutes then turn the heat down again and add the garlic, cumin and cinnamon and cook for another 2 minutes, stirring occasionally. (If using leftover lamb, add the lamb in at the same time as the garlic and spices.)

Preview

See Also:

Show details

Lamb moussaka Healthy Food Guide

WEBJul 12, 2017 · Preheat oven to 220°C. Spray an 18cm x 28cm rectangular baking dish with olive oil and line a large baking tray with baking paper. …

1. Preheat oven to 220°C. Spray an 18cm x 28cm rectangular baking dish with olive oil and line a large baking tray with baking paper.
2. Place eggplant in a single layer on the prepared tray. Spray with olive oil and season with cracked black pepper. Bake for 10 minutes, or until just tender.
3. Spray a large non-stick frying pan with olive oil and set over medium heat. Add lamb mince, garlic and oregano. Cook, stirring, for 2–3 minutes, or until mince is almost browned. Add courgette and potato and cook for 2–3 minutes, or until the courgette is softened.
4. Spread 1 cup of passata in the base of prepared baking dish. Spread over half of the mince mixture and top with half of the eggplant slices. Spread over remaining meat sauce and a final layer of eggplant. Finish with remaining tomato pasta sauce.

Preview

See Also:

Show details

Moussaka with feta topping recipe delicious. magazine

WEBNov 30, 2006 · Method. Preheat the oven to 220°C/fan200°C/gas 7. Thinly slice half the aubergines diagonally, brush on 1 side with a little oil and …

1. Preheat the oven to 220°C/fan200°C/gas 7. Thinly slice half the aubergines diagonally, brush on 1 side with a little oil and lay on 2 large baking trays. Roast in the oven for 20 minutes, turning halfway and brushing with more oil, until tender and turning golden. Set aside in a bowl and repeat with remaining aubergines. Reduce the oven temperature to 200°C/fan180°C/gas 6.
2. Meanwhile, heat a large casserole or deep, wide frying pan over a high heat. When hot, add the mince and cook, breaking up with a spoon, for 5 minutes. Stir in the onions and garlic and cook for a further 5 minutes, until the meat has browned and the onions have softened. Tip into a colander to drain off the excess fat, then return to the pan.
3. Add the tomato purée, cinnamon and mixed herbs to the mince and cook, stirring, for 1 minute. Stir in the chopped tomatoes, half-fill 1 can with water and rinse out into the pan. Season and simmer rapidly for 15 minutes, stirring occasionally, until most of the liquid has evaporated.
4. Meanwhile, make the topping. Mix the eggs into the yogurt, until combined. Stir in the feta and season well with black pepper.

Preview

See Also: Share RecipesShow details