LAMBMOUSSAKA
60 MIN
MEDIUM PREP
4 SERVES
Ingredients
- •1 lb ground lamb
- •1 large onion
- •2 cloves chopped garlic
- •1 cube chicken bouillon (mixed in water)
- •1 tbsp oregano
- •2 tbsp mixed herbs
- •1 tbsp paprika
- •1 tbsp nutmeg
- •1 can chopped tomatoes
- •1 large eggplant
- •1/2 cup heavy cream
- •1/2 cup milk
- •2 tbsp flour
- •2 tbsp butter
Prep Hacks
- ★Cook the meat first (make extra and freeze for the future)
- ★Slice and sweat the eggplant before starting
Instructions
- 1
1. Slice and sweat the eggplant so it's ready to go
- 2
2. Make meat mixture: Heat oil, Saute onion until transparent, add garlic, lamb, bouillon, add dry spices and tomatoes, cook until done, set aside
- 3
3. Make bechamel sauce: heat milk and slowly add cream and flour in small increments and still to make sure no clumps
- 4
4. Layer eggplant, meat sauce and parmesan, twice
- 5
5. Cover with bechamel sauce
Noor's Tips for Junior Chefs!
♥Cook the meat first (make extra and freeze for the future)
♥Aubergine is what you call Eggplant if you want to sound fancy!
♥A fun experiment: place 2 slices of eggplant side by side. Sprinkle salt on one to 'sweat' it and not on the other. Compare the difference after 15 min
♥Dolmio makes a fantastic bechamel in a jar (but perfecting a bechamel sauce is easy and worthy skill!)