Next-level moussaka - Good Food Middle East
Savor slow-cooked lamb ragu with charred aubergines and creamy yogurt topping in this flavorful casserole recipe. Perfect for a comforting dinner!
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Cooking tools:
- Baking dish
- Oven
- Stove
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Grater
- Wooden spoon
- Spatula
- Colander
- Tongs
- Measuring spoon
- Measuring cup
- Baking sheet
- Paper towel
- Aluminum foil
Ingredients
- 100ml olive oil
- 500g lamb mince
- 1 onion , finely chopped
- 3 large garlic cloves , crushed
- ½ tsp light brown soft sugar
- 2 tbsp tomato purée
- 2 tbsp red wine vinegar
- 400g can chopped tomatoes
- 200ml red wine
- 1 tbsp dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 3 aubergines
- mixed salad leaves , to serve
- 500ml Greek yogurt
- 1 egg , plus 1 yolk, lightly beaten (freeze the white for another recipe)
- 50g parmesan , grated
- pinch of grated nutmeg
- 100g feta , crumbled
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