Lentil & Lamb Moussaka
This hearty aubergine and lamb bake is a comforting and flavorful dish that brings together tender minced lamb, aromatic oregano, and earthy aubergine in a rich tomato and lentil sauce. Topped with a creamy layer of Greek yogurt and baked to perfection, this satisfying meal is sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion , chopped
- 1 garlic clove , crushed
- 1 aubergine , diced
- 250g lean minced lamb
- 400g can lentils in water, drained
- 400g can chopped tomatoes
- 500g cooked potatoes , diced
- 2 tsp dried oregano
- ½ tsp cinnamon
- 150ml hot vegetable stock
- 500g tub Greek yogurt
- 1 egg , beaten
Instructions
- Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.
- Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.
- Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 343 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.59 milligram of sodium
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