About this recipe:Here's an easy take on a Greek moussaka, using diced aubergines instead of fried aubergine slices. Cover with cooked potatoes and a traditional egg and cheese topping and leave in the oven. Serve with a salad. Delicious!
900g baby new potatoes, halved
2 tbsp olive oil
2 onions, finely chopped
500g lean minced lamb
2 aubergines, roughly chopped
1/4 tsp ground cinnamon
400g can chopped tomatoes
100ml well-flavoured lamb or vegetable stock, made with a stock cube
1/2 tsp dried mixed herbs
1 tbsp cornflour
1 egg, beaten
1/2 teaspoon mustard powder (optional)
75g Cheddar cheese, grated
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Method Prep:30min › Cook:20min › Ready in:50min
Cook the potatoes in a pan of slightly salted boiling water until tender. Drain. Meanwhile, heat the oil in a heavy nonstick frying pan or sauté pan and stir in the onions and lamb. Cook over a medium heat, stirring frequently, for 5 minutes or until the onions are softened and the lamb is lightly browned.
Stir in the aubergines, then cook over a fairly high heat for 3 minutes.
Add the cinnamon and season, then add the chopped tomatoes, stock and herbs. Stir well, then cover and simmer for 15 minutes or until cooked through and tender. Meanwhile, preheat the oven to 200°C (180°C fan oven), gas 6.
While the meat mixture is cooking, put the cornflour in a small pan and add 2 tbsp milk. Stir until blended using a wooden spoon, then stir in the remaining milk. Bring to the boil over a medium heat, stirring until thickened. Cook, stirring, for 3 minutes. Remove from the heat and stir to cool a little. Beat in the egg and season with mustard, if using, and salt and pepper.
Spoon the meat and aubergine mixture into a warm, shallow ovenproof dish and spread evenly. Lay the potato halves over the top, flat side up. Pour over the topping and sprinkle with grated cheese. Bake near the top of the oven for 20 minutes or until golden.
Spicy South African ‘bobotie’ Omit the potatoes. Soak a thick slice of white bread in 200ml semi-skimmed milk, then squeeze it out well (reserve the milk). At step 2 omit the aubergines, and tear the bread into the browned meat mixture. Stir in 1 tbsp medium curry powder, or to taste, 3 tbsp mango or apricot chutney and 1 tbsp raisins. Season and add a little lemon juice if you like, then turn the mixture into a greased baking dish. Omit the egg and cheese topping. Mix the reserved milk with 1 beaten egg and spoon over the meat. Bake at 180°C (160°C fan oven), gas 4 for 30 minutes or until golden. * Lamb with fennel and coriander Omit the potatoes. Cook the lamb with the onions and tomatoes as for the basic recipe, but omit the aubergines. Replace the cinnamon with 1 tsp ground coriander. Spoon half the lamb sauce into a baking dish. Slice 2 large (or 3 medium) fennel bulbs lengthways, then quarter the slices. Cook in boiling water for 5 minutes, drain and arrange on top of the lamb. Cover with the remaining lamb mixture. Omit the egg and cheese topping. Cover the dish with a lid or foil and bake at 180°C (160°C fan oven), gas 4 for 30 minutes.
Not the best cook if the truth be known however I cooked this for four people and it was fantastic! I followed the recipe word for word and can honestly say WOW! Looked good and tasted delicious ~ so a big thank you for sharing it - 13 Feb 2012