Vegetable Lamb Moussaka

Name: Vegetable Lamb Moussaka
Ingredients: 4 tablespoons olive oil; 1 1/3 pounds minced lamb; 2 cups spring onions sliced; 3 cloves garlic finely chopped; 4 tomatoes chopped; 2 tablespoons tomato paste; 1 tablespoon dried oregano; 2 teaspoons paprika; 4 7/8 cups courgette sliced; 1 11/16 cups semi-skimmed milk; 4 medium eggs; 3 7/8 tablespoons plain flour; 2 1/8 tablespoons butter; 1 1/8 pounds potatoes peeled and sliced; 1 9/16 cups cheese; 2 stems parsley chopped

16 ingredients

3 steps

Ingredients

4 tablespoons olive oil
1 1/3 pounds minced lamb
2 cups spring onions sliced
3 cloves garlic finely chopped
4 tomatoes chopped
2 tablespoons tomato paste
1 tablespoon dried oregano
2 teaspoons paprika
4 7/8 cups courgette sliced
1 11/16 cups semi-skimmed milk
4 medium eggs
3 7/8 tablespoons plain flour
2 1/8 tablespoons butter
1 1/8 pounds potatoes peeled and sliced
1 9/16 cups cheese
2 stems parsley chopped

Directions

1

Heat 2 tbsp oil in a pan and brown the ground lamb. Add the green onions, garlic, tomatoes, tomato paste, oregano and paprika and season with salt and pepper and add a pinch of cinnamon. Heat the remaining oil in a separate pan and fry the zucchini slices in it.
2

Mix the milk, eggs and flour in a saucepan over a medium heat, stir in the butter and gently whisk until thickened. Season with salt and pepper.
3

Layer the lamb, zucchini and potatoes in a greased baking dish. Finish by topping with 3/4 of the cheese, then the white sauce and a sprinkling of the remaining cheese. Bake for 45-50 minutes until golden brown and serve with a garnish of chopped parsley.