Lamb moussaka

Serves: 4

Preparation: 15 mins

Cooking: 55 mins

• 500g lamb mince
• 1 tablespoon olive oil
• 2 small eggplants, thinly sliced
• 1 brown onion, finely chopped 
• 1 red capsicum, diced 
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin seeds
• 1½ tablespoons oregano leaves, finely chopped, plus extra leaves to serve
• 400g can diced tomatoes
• 40g baby spinach, roughly chopped
• 2 eggs
• 1 cup Greek yoghurt
• 1 tablespoon tahini
• 20g parmesan cheese, finely grated
• 1 teaspoon black sesame seeds

1. Preheat the oven to 180°C (160°C fan-forced). Lightly spray the eggplant with olive oil spray. Preheat a large char-grill pan over high heat. Working in batches, grill the eggplant slices for 30 seconds on each side or until both sides have char marks. Set aside on a plate.
2. Heat olive oil in a large non-stick frying pan over medium-high heat and cook the onion and capsicum for 2-3 minutes or until softened. Add the mince and cook, stirring, for 4-5 minutes or until the meat is browned. Add cinnamon, cumin, oregano, and tomatoes and cook for 10 minutes. Stir through the baby spinach and season.
3. Whisk together the eggs, yoghurt, and tahini until smooth. Season and stir to combine.
4. To assemble, place half the eggplant in a large oven-proof baking dish and top with half the lamb mixture, then repeat the layering process. Gently spoon the yoghurt mixture over the lamb, smoothing it with the back of a spoon. Sprinkle with parmesan and sesame seeds. Bake for 30 minutes or until the top turns golden brown.
5. Serve the lamb moussaka pots with a garden salad or with couscous or rice for a more filling option

Recipe from Australian Lamb. See australianlamb.com.au for other delicious Aussie lamb recipes.

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