Spicy Baked Lamb Moussaka

12 November 2021 By

East meets West, with a spicy twist on classic Lamb Moussaka in this Greece meets India Fusion Bake, developed by Dhanya Samuel. Spicy Baked Lamb Moussaka is part two of our collaboration for Latasha’s Kitchen Fusion Series. Dhanya used both potatoes and eggplant in this dish, because she found Latasha’s Kitchen Coriander Curry Paste was brilliant with the potatoes.


Ingredients − Serves 6

Potatoes

  • 3 large potatoes (approx 800 gm), sliced into thin rounds
  • 1 medium onion, sliced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt, to season
  • Freshly milled black pepper, to season

Eggplants

  • 3 large eggplants (approx 600 gm), sliced into thin rounds
  • 1 tbsp olive oil
  • Salt, to season
  • Freshly milled black pepper, to season

Curried lamb mince

White sauce

  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 3 cups milk
  • 1 cup parmesan cheese, grated
  • 3 egg yolks
  • Salt, to season
  • Freshly milled black pepper, to season

Other ingredients

  • 3 tbsp olive oil
  • 3 tbsp breadcrumbs
  • ½ cup parmesan cheese, grated
  • Parsley leaves, for garnish

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Method

Curried lamb mince:

  1. Heat oil in a skillet and add the lamb mince. Cook on high heat till the mince has browned well.
  2. Reduce to medium heat and add Latasha’s Kitchen Coriander Curry Paste (Concentrate) along with crushed tomatoes. Cook covered till the mince is done. Taste and season with salt if necessary.
  3. Most of the liquid must be evaporated so cook on high heat in the final stages if there’s too much gravy/liquid.

White sauce:

  1. Warm the milk and keep aside.
  2. Heat butter in a sauce pan and add the flour. Cook for 1-2 minutes over low heat stirring constantly till the rawness of the flour disappears.
  3. Then add the warm milk a little bit at a time, whisking constantly till the mixture is smooth and creamy.
  4. Add the cheese and stir through to melt, taste and season with salt and pepper. Keep aside.

To prepare the moussaka:

  1. Preheat the oven to 200°C (fan forced).
  2. Brush an oven proof dish with olive oil and sprinkle breadcrumbs all over the bottom.
  3. Slice the potatoes into thin rounds and place in a bowl. Add the sliced onions, thyme, olive oil and season with salt and pepper. Mix well to combine.
  4. Place the potato slices, slightly overlapping each other in the bottom of the dish.
  5. Bake in the oven for 20 minutes.
  6. In the same bowl, add the eggplant slices, olive oil and season with salt and pepper.
  7. Remove the dish from oven. Cover the potato with the eggplant slices, slightly overlapping each other. (Add a drizzle of olive oil if the eggplants look dry). Bake for another 20 minutes.
  8. Remove from oven and add the curried lamb mince on top of the eggplant.
  9. Add the egg yolks to the white sauce and whisk well. Pour over the mince and spread evenly. Sprinkle with the remaining ½ cup parmesan cheese. Bake for another 30 minutes or till the top is golden brown.
  10. Rest for at least 30 minutes before serving garnished with parsley.