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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Gourmet Moussaka
Tender lamb combined with chargrilled aubergines & delicate potato slices, all topped with a cheesy béchamel sauce & dressed with pine nuts.
Ah, moussaka - perhaps the quintessential Greek dish, but then again perhaps not. Like Greece, Turkey fiercely defends its right to be considered the birthplace of moussaka & when I asked the team here in the Bighams kitchens, they were divided! To me it matters little who createdthis wonderful dish, other than to say thank goodness they did! In our version of this recipe wehave lovingly cooked the lamb, carefully added grilled aubergines & sliced potatoes & proudly taken the time to make a proper béchamel sauce. I hope this makes this moussaka the finest you can buy. Let me know if you agree on 020 8453 9890 or on the feedback form.
Preparation time: 44 minutes
Servings: 2
Cuisine Type: Panibois
Cooking instructions
1. Pre-heat oven to 170°C/Gas mark 4.
2. Remove film & place moussaka in wooden box on a baking tray. Place tray in the centre of oven & bake for 40 mins.
3. Leave to stand for 3-4 mins before serving, taking care of hot surfaces.
4. Remove the moussaka by carefully lifting the paper lining at both ends & transfer to a plate.
Ingredients:
Potatoes (17%)
Béchamel sauce (13%)
Aubergine (12%)
Beef (10%)
Lamb (10%)
Tomatoes
Onion
Greek yoghurt
Water
Celery
Free-range egg yolk
Grana padano cheese
Tomato purée
Sunflower oil
Pine nuts
Chicken stock
Garlic purée
Ground cinnamon
Ground cumin
Salt
Ground coriander
Parsley
Béchamel sauce contains: milk, wheat flour, butter, salt, white pepper.Chicken stock contains: chicken bones, meat, fat, water, salt.
Does this recipe contain?
dairy: yes
soya: no
mustard: no
fish: no
gluten: yes
sesame: no
celery: yes
eggs: yes
nuts: no
shellfish: no
