Prep 30 mins
Cook 1 hr
This is another recipe from “New Concise Larousse Gastronomique”. The original recipe is only with aubergines (eggplants), but since nobody in my family like’s eggplants, I used potatoes. You can also use beef instead of lamb.
- 450 g lamb (minced, also beef)
- 200 g onions
- 2 garlic cloves
- 1 bay leaf
- 2 tablespoons olive oil
- 1 tablespoon oregano (dry)
- 1 teaspoon cinnamon (grounded)
- 10 g salt
- 5 g pepper
- 450 g tomatoes (peeled and chopped)
- 250 ml lamb stock or 250 ml beef stock
- 1000 g potatoes
- 2 eggs
- 1 tablespoon flour
- 5 g salt
- 3 g pepper
- 1⁄4 teaspoon nutmeg (grounded)
- 250 g yogurt (firm Greek yogurt)
- Fry minced onion, garlic and bay leaf in olive oil until onion becomes translucent, but not browned.
- Add minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. Add peeled and chopped tomatoes to the meat with lamb (or beef) stock. Bring to the boil, reduce the heat and cover. Simmer gently for 30 minutes or until reduce most of liquids.
- Meanwhile, peal and slice potatoes into flat pieces, as for chips, but thicker, about 0,5 cm. Fry them in olive oil until lightly browned on both sides. Remove them from pan on a paper towel.
- Take a large ovenproof dish and layer the potato slices and meat, ending with a layer of potatoes.
- Beat 2 eggs with flour, salt, pepper and a little grated nutmeg. Stir in yogurt. Pour this over the moussaka.
- Bake in preheated oven at 180°C for about 1 hour, until the topping is set and golden brown. Allow to stand for 15 minutes before serving.