LAMB MOUSSAKA WITH CURRANTS
Categories Dairy Lamb Potato Tomato Bake Yogurt Casserole/Gratin Eggplant Bell Pepper Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add peppers and Sauté until tender and beginning to color, about 8 minutes. Transfer peppers to bowl. Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat. Add lamb and Sautéuntil cooked through, breaking up with back of spoon, about 6 minutes. Add onion and Sauté until onion is tender, about 6 minutes. Add wine and cayenne pepper and cook 2 minutes. Stir in tomatoes, currants, tomato paste and nutmeg. Reduce heat to medium. Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season to taste with salt and pepper.
- Meanwhile, line large baking sheet with foil. Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt. Let stand at room temperature 30 minutes.
- Preheat broiler. Line another large baking sheet with foil. Pat eggplant slices dry with paper towels. Arrange some of eggplant slices in single layer on second prepared sheet. Brush lightly with olive oil on both sides. Broil until golden brown, about 4 minutes per side. Transfer to platter. Repeat with remaining eggplant.
- Boil potatoes in large pot of salted water 5 minutes. Drain. Cool. Cut potatoes into 1/4-inch-thick slices.
- Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with oil. Arrange potatoes in bottom of dish. Arrange half of eggplant slices over potatoes. Pour half of sauce over. Arrange Sautéed peppers over sauce. Arrange remaining eggplant over peppers. Pour remaining sauce over.
- Bake moussaka until bubbling around edges, about 45. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers. Whisk yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering completely. Bake until yogurt topping is softly set, about 15 minutes. Transfer baking dish to rack and let stand 20 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm in 400°F. oven until heated through, about 30 minutes.) Spoon moussaka onto plates.
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Mike McManus
[email protected]Avoid this recipe at all costs!
Nnaemeka Bright
[email protected]This was the worst moussaka I've ever had. I would not recommend it to anyone.
Sammy Morgan
[email protected]I would not recommend this recipe. It was a waste of time and money.
Yantle Jakuja
[email protected]This recipe was way too complicated. I ended up giving up and ordering takeout.
mdrana Molla
[email protected]I followed the recipe exactly, but my moussaka didn't turn out as good as I expected. I'm not sure what went wrong.
dennis mureithi
[email protected]The lamb was a bit dry, but the rest of the dish was delicious.
Samjana Ghale
[email protected]This was a bit too spicy for my taste, but overall it was a good dish.
Lebron Blanket
[email protected]I've never had moussaka before, but this recipe was amazing! I will definitely be making it again.
asdul islam
[email protected]I made this for a party and it was a huge success! Everyone loved it.
Chill man THT
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out great. I would definitely recommend it.
Rafiqa Naz
[email protected]I'm not a huge fan of lamb, but this moussaka was delicious! The spices were perfectly balanced and the dish was very flavorful.
Dipendra012
[email protected]This moussaka was fantastic! I followed the recipe exactly and it turned out perfectly. The lamb was cooked to perfection and the flavors were amazing.
Jerry Lama
[email protected]Just made this for dinner and it was a hit! The flavors are incredible and the lamb is so tender. I will definitely be making this again.