11 Aug 2011

Leftovers Moussaka

This is the first time I've ever made moussaka although my mum has made it for me before so I knew the general principles.  I decided on making it because we had had a roast lamb previously and had some of the meat left over.  Moussaka is normally done with lamb mince but I thought it would work just as well with small pieces of cooked lamb.  I would say this recipe was a success, it was pretty tasty and I would definitely make it again.

2 Tbs Olive oil
1 Red onion
3 Cloves garlic
200g Leftover roast lamb chopped into small pieces
1 Tin chopped tomatoes
A sprinkle of allspice
A sprinkle of cinnamon
A sprinkle of Italian herbs
200ml Water
Salt and pepper
1 Aubergine
4 Potatoes
50g Butter
2 Tbs Plain flour
1 Pint milk
100g Chedder cheese


  • Put the oven on at 150 degrees
  • Finely chop the onion and fry in the oil until soft, add the lamb and crushed garlic and fry for a few more minutes
  • Add the chopped tomatoes and water and stir in the allspice, cinnamon, Italian herbs and salt and pepper
  • Turn the temperature down and leave to simmer
  • Peel and chop the potatoes into thin slices, boil in salted water until soft
  • Cut the aubergine into thin slices and sprinkle with salt
  • Make a bechamel sauce with the butter, flour and milk and add the cheese
  • Once all of the separate parts are cooked grease a large glass dish
  • Place a layer of potato slices in the bottom of the dish, pour the meat sauce in a layer on top of this, place a layer of aubergine slices on this and top the whole with the cheese sauce
  • Add extra cheese if desired
  • Place in the oven for half an hour
This recipe does require quite a lot of preparation, take a fairly long time and create a fair amount of washing up.  For me though the cooking is part of the enjoyment of the meal and the end result is very tasty and definitely worth the time.

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