This recipe looks FAB and I will be trying your version the next time! 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). Eb , I absolutely love you!! 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. ; Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Add the onions and cook 5-6 minutes or until … Follow me on Twitter, Facebook and Instagram. Mist a decent sized pan with low calorie cooking spray then add onions and sauté until they start to … ), (or leftover roast lamb, cut into bitesize pieces). This year I’ve teamed up with the ‘LAMB. Secondly, I’ve cooked the aubergines under the grill, rather than in a frying pan, which does two things – it speeds everything up, as all the aubergine slices fit under the grill – meaning you don’t have to cook the aubergines in batches, as you would in a pan, and it means you don’t need to be so hands on – meaning you can use the time the aubergines are grilling to prepare the lamb sauce. Set aside for 10 minutes. Eventually I discovered it didn’t have to have potatoes in and that I loved lamb and now it is one of my favourite dishes! The lamb is sometimes replaced with beef, while the … I am sorry to hear that. Tasty Easy Fun’ campaign to share my love of lamb and to bring you lots of delicious and easy lamb recipes. Add the wine, tomatoes and tomato purée and bring to a simmer. bay and cinnamon in a large heavy-based frying pan and cook over a medium Have you got your hands on a copy of my meal plan yet? remaining oil to the casserole. Add the sunflower oil and let it get hot. Brush the aubergine with the rest of the oil, season and … I absolutely love taking a total classic like this and putting my easy peasy spin on it! I am wondering if perhaps you used low fat creme fraiche… that could explain it, maybe? Feed a crowd with this well loved traditional Greek Moussaka. Anyway, I’m very glad to hear it still tasted good! Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. This is a collaborative post with the ‘LAMB. You can make this dish ahead and keep assembled in the fridge for 24 hours. Fry the mince for 5 mins or until cooked through and starting to char. While the meat is cooking, prepare the cheese sauce (see below). Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. I’m really loving all of your lamb recipes! Tasty Easy Fun’ campaign. Looks amazing. Tasty Easy Fun’ is an EU funded campaign which aims to increase the use of lamb in everyday cooking. https://www.hairybikers.com/recipes/view/hairy-dieters-moussaka (Serves 4-6, depending on appetite and what you serve it with. Bake for 35–45 minutes, or until deep golden brown and bubbling. Nutrition information is approximate and meant as a guideline only. Once … Eb x, This sounds delicious! Whisk half of the garlic, ½ cup oil, 1 Tbsp. The flavour was good though. And finally – to speed things up even more, I’ve made sure everything is well cooked before going in the oven, so all the moussaka needs is a quick blast in the oven at a very high temperature to brown the top and it’s done. Cover and simmer for 30 minutes. Moussaka is one of the best known Greek dishes – a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. ‘LAMB. You will think this a silly question but after cooking the lamb do you drain off the fat ? https://www.bonappetit.com/story/moussaka-recipe-lamb-eggplant A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! mint, and … Brush the aubergines with 3 tbsp of the olive oil and season with salt. To know your oil is ready to fry, dip a chopstick into the … Completely comforting. Peel the potatoes and slice them into thin rounds. Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Meanwhile, heat a griddle pan until very hot. Season again if needed and set aside. I’ve just finished preparing a traditional Moussaka and WOW was that time consuming. Finally spoon over the crème fraiche and then sprinkle over the cheese. Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Well first, I’ve kept things really simple: this moussaka only focuses on what I consider the absolute essentials – aubergines, lamb and a simple cheese sauce – no courgettes, potatoes etc. Some of the potatoes always seemed to be a bit undercooked and at the time I hated lamb so it was definitely not a meal I rushed to try or eat after I left home. Eb . Course: Main Recipe contains: Egg. Perfect for a family feast, my easy Moussaka recipe is just the ticket, spiced lamb, charred aubergines and a rich cheese sauce. To make the sauce melt the butter in a pan, whisk in the flour then the milk, bring to the boil then take off the heat and whisk in the egg yolks. Add half the Parmesan and the grated nutmeg. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. This moussaka fits the bill perfectly – it is bursting with flavour and will easily keep in the fridge for a few days. (You can do this a little earlier if you have a separate grill and oven). Grill for about 5 minutes on each side or until nicely browned. I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! In a large pot, heat 1 tbsp olive oil over medium heat. This simple recipe serves 6, leaving plenty left over for tomorrow's lunch. Lamb is often considered difficult to cook, expensive, or something to be saved for Sunday roasts. So how have I done it? This is my meaty take on that same recipe, really – but with a few extra little tweaks to make it even easier! It’s on my To-Make list! Preheat oven to 220°C. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. As an extra bonus, grilling the aubergines also uses a lot less oil! As soon as the aubergines are ready, preheat your oven to 220C / 200C / gas mark 7 / 425F. Season with salt and pepper. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Eb . Method . I hadn’t thought of using crème fraiche! 9. 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. Greek lamb moussaka is easy to make, freezes well for batch cooking and mighty tasty – follow this simple recipe for a delicious meal that transports you to warmer climes Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Moussaka is one of those things that I avoided for years because my mum used to make it with lots of potatoes and probably not much aubergine. Bring to a simmer, then season to taste, take off the heat and set aside until needed. To make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. I do love lamb so much – I have a lot of fun dreaming up all these lovely lamb dishes Eb x, Oh Eb this looks incredible #freefromfridays. Spread the eggplant slices in one layer and sprinkle with salt. And how strange – that has never happened to me… Did you use full fat creme fraiche? If not  CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! This looks amazing! Thanks for joining in with #FreeFromFridays. « Slow Cooker BBQ Chicken Sliders and Crock-Pot Review, 4 Perfect Recipes for Al Fresco Dining and #CookBlogShare Week 31 ». Return the pan to the heat and add 2 tbsp olive oil and the onion. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Still tasty, but now quick and easy too, and much less washing up – yey! Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Serve with a Greek salad (minus the cheese) and some sauerkraut. When cooled, stir in the egg. I was veggie in my teens and Mum, one day, surprised me by creating a really lovely Quorn moussaka for me…I loved it so much (and still do) and it was actually one of the first recipes I blogged on this website (don’t look the photos are awful, though the recipe is very good!) Haha – yes, a proper authentic Moussaka is a lovely thing, but as you say, very slow and labour intensive AND uses a lot of pots and pans. Repeat the layers twice more, finishing with the aubergines. I absolutely love the cheesy topping of moussaka – YUM! Buttery aubergine, smooth white sauce and tender lamb make it well worth the effort. Hope that helps… and do pop back and let me now how you got on! Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold. Eb , Your email address will not be published. I hope it went well! Thanks Louise, it’s so lovely – and really easy peasy, of course! Now add the … Personally, I think this moussaka is perfect with just a big green salad, or if you have a little more time, a delicious Greek salad, but if you need a few extra carbs in your life, this dish would be lovely with a big chunk of crusty bread to mop up all the sauce. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. 11. While the eggplant is salting, make the meat sauce. I LOVE moussaka, but have never got round to giving it a try as making the sauce really scares me off. In another pan, fry the onion garlic and lamb for 5 minutes then add all the remaining ingredients, bring to the boil then simmer for 15 minutes, season. Thanks. Hope you enjoy my version. Add the garlic and spice, and stir in the passata. In a separate skillet, heat the oil for frying. Simmer the sauce gently for 4–5 minutes, stirring regularly. Thanks so much for sharing with #CookOnceEatTwice x, Haha – funnily enough I have the opposite story – it was my mum who first got me into moussaka. Oh no! But to make an authentic moussaka takes quite a bit of time and faff and, whilst lovely, is definitely not a quick and easy midweek meal option! For this recipe I have used lamb mince, however you can easily use some leftover roast lamb, if you happen to have any…simply chop up the lamb leftovers into small pieces and add them into the pan at the same time as you would add in the mince, and continue as normal – a very tasty way to use up your leftovers! Home » Portfolios » Moussaka. Alternatively, if you are feeling adventurous, why not try a Greek red wine? Spray an 18cm x 28cm rectangular baking dish with olive oil and line a large … See more More ways with mince recipes (13). Moussaka. To assemble the moussaka, arrange one third of the aubergine slices in … Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Fry for 2-3 minutes a side until charred and tender. * % Daily Values are based on a 2000 calorie diet, A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! A Rioja Crianza would be a great wine match for this moussaka, as would a Côtes du Rhone – a Sangiovese or Nero D’Avola would go fabulously too. There’s no such thing as a silly question! Eb x. I haven’t made moussaka in ages – must give this a go. Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. Of all the traditional lamb recipes, Moussaka is one of my absolute favourites – I just can’t get enough of it. Fry the aubergines in half the oil and season. That’s why I created this recipe – I wanted to enjoy all that delicious Moussaka flavour without all the effort! Let sit for 30 … My version is neither of those things – the creme fraiche tastes fab on top of this and makes this much more doable on a busy evening! #BrillBlogPosts, Thanks Annette, totally agree with you – moussaka is lovely, but made the traditional way is a bit fiddly and time consuming. 4. Heat the olive oil in a pan and add the minced lamb, onions and oregano. https://www.theguardian.com/.../2012/apr/05/how-to-cook-perfect-moussaka Moussaka (Using Leftover Lamb) Recipe by Meat.Bible | ifood.tv Thanks!! easy, delicious, stress-free, family food, All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses. All that being said, I’ve never made Moussaka for some reason—this recipe gives me just the kick in the posterior that I needed. Make it with lamb mince or use your roast lamb leftovers. I’ll definitely need to try this. Hi and welcome to Easy Peasy Foodie! Let me know how it goes if you try it Eb x, Oh yum! Method. Eb x. While the eggplant is cooking, add the diced onion to a large saucepan over medium heat and cook for 3 minutes. That looks fab. Thanks Michelle – I’ve never been a fan of cheats that make a dish taste worse – got to be as good as, or better!! Learn how your comment data is processed. The next thing I’ve done is a little cheat with the cheese sauce – normally in a moussaka, the cheese sauce is a kind of béchamel enriched with an egg – I’ve cheated and used crème fraîche with cheese sprinkled on top – it is super quick to do, saves on washing up AND is super tasty. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? READ MORE. Remove from the pan and set aside to drain on kitchen paper. Arrange half the eggplant slices over potatoes. Let set for 30 minutes to "sweat out" … This tasted lovely but mine came out all watery and the creme fraiche leaked into the sauce, making it a white watery sauce . My Easy Lamb Moussaka, on the other hand, is quick, involves very little effort, and with just a couple of little cheats and shortcuts, you can have a totally delicious moussaka on your table in well under 45 minutes, making it do-able on all but the busiest of evenings. Can’t believe you’ve never made moussaka – you’ve got to do it!! Heat the olive oil over medium-low heat in a … Each serving provides 678 kcal, 34g protein, 34g carbohydrates (of which 10g sugars), 41g fat (of which 16.5g saturates), 6g fibre and 1.2g salt. While the aubergine slices are grilling, prepare your filling: place the remaining 2 tablespoons oil and … Cook for 5 minutes until the meat is brown and crumbly, and the onions have softened. Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. 10. Your cheats are not only speedy, they sound totally delicious! Place in your preheated oven for 10 minutes, or until the cheese is browned. The aim of the campaign is to demonstrate just how tasty, easy and fun lamb is to cook with every day of the week! Place a rack in middle of oven; preheat to 475°. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of … Heat a non-stick frying pan over a high heat. 4. x, Haha – thanks Vee. Return the mince to the pan with the tomatoes, tomato paste, beef stock, parsley, sugar and cinnamon. Cook for a few seconds, then gradually stir in the milk. Place a deep pan over high heat. This site uses Akismet to reduce spam. Pour over the white sauce, making sure it covers everything in a thick, even layer. Required fields are marked *. I absolutely love your idea of grilling the aubergine. Add in the chopped tomatoes, oregano, salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, until thick. When the lamb sauce and aubergines are ready, layer up your moussaka: first put half the lamb sauce in the base of a casserole dish or cast iron pan, next add a layer of aubergines, then the rest of the sauce, then the rest of the aubergines. Actually that’s a very good question. Oh my goodness it really is, isn’t it? Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. https://www.greedygourmet.com/recipes-for-diets/omnivore/moussaka Stir in the flour and add a good pinch of salt and pepper. Your Moussaka looks absolutely delicious! Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. Remove the saucepan from the heat and allow the sauce to cool. Personally I don’t as the fat has a lot of the flavour, but you absolutely can if you would prefer a slightly less fatty dish / you want to reduce the calories and/or you want a slightly less ‘strong’ lamb flavour. Read about our approach to external linking. I’m making this tonight!! Eb x. I love it when people share their hacks to make a painfully slow recipe a lot quicker. Sprinkle with the remaining Parmesan. Make it with lamb mince or use your roast lamb leftovers. Pour 4 cups lamb mixture over eggplant, and sprinkle … Serve with a green salad or Greek salad and crusty bread, if you wish. Add the ground lamb to the saucepan and mix well. Your email address will not be published. Cook until softened, then add the lamb. In the red wine roast lamb leftovers share their hacks to make the béchamel,... Aubergines are ready, preheat your oven to 220C / 200C / gas mark 7 / 425F family food all. From the pan and pour in the flour and add a good pinch of salt and in... 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