Lamb Moussaka

Main

POINTS® Value: 6


Servings: 4

Preparation Time: 15 min

Cooking Time: 40 min

Level of Difficulty: Easy

 


Ingredients

1 medium onion, finely chopped
2 clove garlic, crushed
350 g lamb mince, lean
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 stock cube, lamb or vegetable, dissolved in 150ml boiling water
2 teaspoon dried mixed herbs
1 aubergine, sliced
400 g potato(es), par-boiled and sliced
1 medium egg
100 g low-fat soft cheese
150 g 0% fat Greek yogurt
1 pinch salt, & black pepper, freshly ground

Instructions
1. Preheat the oven to Gas Mark 5/190°C/375°F.


2. Dry fry the onion, garlic and minced lamb in a large saucepan for about 5-6 minutes, until browned.


3. Add the mushrooms, tomatoes, stock and herbs. Bring to the boil, then reduce the heat and simmer for 10 minutes without a lid.


4. Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince then arrange the sliced potatoes on top in an overlapping layer.


5. Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown.


Notes
For a vegetarian version, use Quorn mince instead of lamb and use a vegetable stock cube.