Lamb and Potato Moussaka is a food that could be prepared a day before. It could easily be put in the freezer and defrosting it is as easy as well. What’s more, freezing it does not make it loose its flavor.
Chunky Lamb and Potato Moussaka
2 Medium eggs
4 Medium tomatoes, sliced
1 Large onion, peeled and chopped
3 Garlic cloves, peeled and crushed
2 Medium eggplant, trimmed and sliced
4 tablespoon Olive oil
3 tablespoon Tomato puree
1 tablespoon Freshly chopped parsley
3 tablespoon Parmesan cheese, grated
4 oz Butter
1 1/2 lb Potatoes, peeled
1 1/2 lb Cooked roast lamb
1/2 pint Greek yogurt
Salt and freshly ground black pepper
Preheat the oven to 400°F/Gas Mark 6, about 15 minutes before required. Trim the lamb, discarding any fat then cut into fine dice and reserve. Thinly slice the potatoes and rinse thoroughly in cold water, then pat dry with a clean tea towel.
Melt 2 oz of the butter in a frying pan and fry the potatoes in batches, until crisp and golden. Using a slotted spoon, remove from the pan and reserve. Use a third of the potatoes to line the base of an ovenproof dish.
Add the onion and garlic to the butter remaining in the pan and cook for 5 minutes. Add the lamb and fry for 1 minute. Blend the tomato puree with 3 tablespoons of water and stir into the pan with the parsley and salt and pepper. Spoon over the layer of potatoes, then top with the remaining potato slices.
Heat the oil and the remaining butter in the pan and brown the eggplant slices for 5-6 minutes. Arrange the tomatoes on top of the potatoes, then the eggplant on top of the tomatoes. Beat the eggs with the yogurt and Parmesan cheese and pour over the eggplant and tomatoes. Bake in the preheated oven for 25 minutes, or until golden and piping hot. Serve.
Chunky Lamb and Potato Moussaka is similar to making lasagna, although it takes more work. However, it would be worth the effort.