• 5servings
  • 90minutes
  • 553calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450 g lamb (minced, also beef)

  2. 200 g onions

  3. 2 garlic cloves

  4. 1 bay leaf

  5. 2 tablespoons olive oil

  6. 1 tablespoon oregano (dry)

  7. 1 teaspoon cinnamon (grounded)

  8. 10 g salt

  9. 5 g pepper

  10. 450 g tomatoes (peeled and chopped)

  11. 250 ml lamb stock or 250 ml beef stock

  12. 1000 g potatoes

  13. 2 eggs

  14. 1 tablespoon flour

  15. 5 g salt

  16. 3 g pepper

  17. 1/4 teaspoon nutmeg (grounded)

  18. 250 g yogurt (firm Greek yogurt)

Instructions Jump to Ingredients ↑

  1. Fry minced onion, garlic and bay leaf in olive oil until onion becomes translucent, but not browned.

  2. Add minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. Add peeled and chopped tomatoes to the meat with lamb (or beef) stock. Bring to the boil, reduce the heat and cover. Simmer gently for 30 minutes or until reduce most of liquids.

  3. Meanwhile, peal and slice potatoes into flat pieces, as for chips, but thicker, about 0,5 cm. Fry them in olive oil until lightly browned on both sides. Remove them from pan on a paper towel.

  4. Take a large ovenproof dish and layer the potato slices and meat, ending with a layer of potatoes.

  5. Beat 2 eggs with flour, salt, pepper and a little grated nutmeg. Stir in yogurt. Pour this over the moussaka.

  6. Bake in preheated oven at 180°C for about 1 hour, until the topping is set and golden brown. Allow to stand for 15 minutes before serving.


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