LAMB MOUSSAKA WITH CURRANTS
Categories Dairy Lamb Potato Tomato Bake Yogurt Casserole/Gratin Eggplant Bell Pepper Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add peppers and Sauté until tender and beginning to color, about 8 minutes. Transfer peppers to bowl. Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat. Add lamb and Sautéuntil cooked through, breaking up with back of spoon, about 6 minutes. Add onion and Sauté until onion is tender, about 6 minutes. Add wine and cayenne pepper and cook 2 minutes. Stir in tomatoes, currants, tomato paste and nutmeg. Reduce heat to medium. Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season to taste with salt and pepper.
- Meanwhile, line large baking sheet with foil. Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt. Let stand at room temperature 30 minutes.
- Preheat broiler. Line another large baking sheet with foil. Pat eggplant slices dry with paper towels. Arrange some of eggplant slices in single layer on second prepared sheet. Brush lightly with olive oil on both sides. Broil until golden brown, about 4 minutes per side. Transfer to platter. Repeat with remaining eggplant.
- Boil potatoes in large pot of salted water 5 minutes. Drain. Cool. Cut potatoes into 1/4-inch-thick slices.
- Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with oil. Arrange potatoes in bottom of dish. Arrange half of eggplant slices over potatoes. Pour half of sauce over. Arrange Sautéed peppers over sauce. Arrange remaining eggplant over peppers. Pour remaining sauce over.
- Bake moussaka until bubbling around edges, about 45. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers. Whisk yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering completely. Bake until yogurt topping is softly set, about 15 minutes. Transfer baking dish to rack and let stand 20 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm in 400°F. oven until heated through, about 30 minutes.) Spoon moussaka onto plates.
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Jesse Rippy
[email protected]This moussaka is a keeper! It's easy to make and absolutely delicious. The lamb is tender and juicy, and the eggplant and potatoes are cooked to perfection. The currants add a lovely sweetness that really complements the other ingredients. I highly r
nabin kunwar
[email protected]This was my first time making moussaka and it turned out great! The lamb was tender and flavorful, and the eggplant and potatoes were cooked perfectly. I loved the addition of currants, which gave the dish a unique and delicious twist. I'll definitel
Ndungu Ngaluya
[email protected]I followed the recipe exactly and the moussaka turned out perfectly. The lamb was tender and juicy, and the eggplant and potatoes were cooked to perfection. The currants added a nice touch of sweetness. This is a great recipe for a special occasion.
Fayija 827
[email protected]This is the best moussaka I've ever had! The lamb is incredibly tender and flavorful, and the eggplant and potatoes are cooked perfectly. The currants add a lovely sweetness that really complements the other ingredients. I highly recommend this recip
Timothy Owokunda
[email protected]I'm not usually a fan of lamb, but this moussaka changed my mind. The lamb was so well-seasoned and tender, and the combination of flavors was amazing. I'll definitely be making this again.
Radhika Tamang
[email protected]This moussaka was a hit with my family! Everyone loved the combination of flavors and textures. The lamb was so tender, and the eggplant and potatoes were perfectly cooked. I will definitely be making this again.
Jo Tidwell
[email protected]I'm so glad I tried this recipe! The lamb moussaka was absolutely delicious. The lamb was tender and juicy, and the eggplant and potatoes were cooked to perfection. The currants added a lovely sweetness that really complemented the other ingredients.
Diana Bedassie
[email protected]This moussaka was delicious! The lamb was tender and flavorful, and the eggplant and potatoes were cooked perfectly. I especially loved the addition of currants, which gave the dish a unique and delicious twist. I will definitely be making this again
Lens Yambenu
[email protected]I followed the recipe exactly and the moussaka turned out perfectly. The lamb was tender and juicy, and the eggplant and potatoes were cooked to perfection. The currants added a nice touch of sweetness. This is a great recipe for a special occasion.
CHUTYA Lan
[email protected]This is the best moussaka I've ever had! The lamb is incredibly tender and flavorful, and the eggplant and potatoes are cooked perfectly. The currants add a lovely sweetness that really complements the other ingredients. I highly recommend this recip
Swan lauv
[email protected]I'm not usually a fan of lamb, but this moussaka changed my mind. The lamb was so well-seasoned and tender, and the combination of flavors was amazing. I'll definitely be making this again.
Mohamed nihaan
[email protected]This dish was a hit with my family! Everyone loved the combination of flavors and textures. The lamb was so tender, and the eggplant and potatoes were perfectly cooked. I will definitely be making this again.
Shafi Ibna Jakir
[email protected]I've made moussaka many times before, but this lamb moussaka with currants is by far the best. The lamb is tender and flavorful, and the eggplant is cooked to perfection. The currants add a lovely sweetness that really complements the other ingredien
Nazmul Sikder
[email protected]This lamb moussaka recipe is an absolute winner! The flavors are perfectly balanced, and the dish is incredibly satisfying. I especially love the addition of currants, which gives it a unique and delicious twist. Will definitely be making this again.