Sweet Potato Lamb Moussaka

This dish is insanely good!!! It is time consuming but so so easy. It can be made in advance and then simply heated through which makes it is great for big dinner parties or something to pre-make and have in your freezer for another day. This quickly became a crew favourite with one large dish being consumed immediately with no leftovers!

Lamb Moussaka

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 2 Large Sweet Potatoes sliced
  • 1kg Lamb diced
  • Flour for coating
  • 3 Garlic Cloves minced
  • 2 Onions diced
  • 1 Aubergine diced
  • 3tsp Cumin
  • 3tsp Cinnamon
  • 3tsp 5Spice
  • 2tsp Oregano
  • 1tsp Thyme
  • 1 Tinned Toms
  • Couple of splashes of Worcestershire Sauce
  • 600ml Lamb Stock
  • 3tbsp Tom Puree
  • 500g Feta
  • Handful Fresh Mint roughly chopped
  • 50g Butter
  • 50g Flour
  • 500g Milk

Directions

  1. Heat oven 200℃
  2. Lay sweet potato in a single layer on a non stick baking tray, drizzle with a little oil and place in the oven for 10mins or so to crisp up
  3. Lightly coat lamb in flour and fry in batches in a heavy bottom pan, remove from heat
  4. Fry off onions, aubergine and garlic in the remaining lamb juices of the same pan
  5. Add in all the herbs and spices, mix, add tom puree and Worcestershire sauce, fry for a min or so on a high heat
  6. Add Lamb back to the pan with stock and tinned toms.
  7. Bring lamb mix to a boil and then turn the heat to as low as possible
  8. Cook the lamb mix covered for at least an hour (you are slow cooking the lamb as of now so make sure the mix isn’t boiling. If it is too hot then put the pan in the oven on 110℃. The longer you slow cook the mix for the more tender the lamb and intense the flavours become)
  9. Make your delicious béchamel by melting butter on a low heat, adding flour, whisking until you can smell the flour cooking and then slowly adding the milk and stirring continuously until it thickens.
  10. Crumble feta into béchamel mix and grate in some nutmeg
  11. Assemble Moussaka
  12. Layer of sweet potato
  13. Layer of lamb mix
  14. layer of béchamel
  15. Scatter of fresh mint
  16. Repeat finishing with a layer of potatoes, a drizzle of béchamel and a scatter or feta and herbs.
  17. Heat this delicious dish in the oven for 45mins 170℃ or until you see the lovely juices bubbling away and the top crisping up!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s