Slow Cooked Lamb Moussaka
- One diced onion
- 2 garlic gloves, minced/finely chopped
- Olive oil
- 400g diced lamb
- 2 x 400g cans of diced tomatoes
- 3 tablespoons tomato purée
- 2 teaspoons ground cinnamon
- Juice of half a lemon
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- One medium eggplant, finely sliced horizontally, into circles
- 2 tablespoons butter
- 5 tablespoons oat bran (plain flour could be substituted for a higher carb version, but aside from the health reasons, I think the grainy texture of the oat bran works well)
- 1 cup of milk
- 150g feta cheese, cubed
In a frying pan, fry onions and garlic in a dash of olive oil until onions are golden. Add lamb and cook whilst stirring for just a minute or two until browned. Stir in canned tomatoes, tomato purée, cinnamon, lemon juice, oregano and basil. When liquid starts to bubble, transfer to slow cooker, place sliced eggplant in a layer on top of the lamb mixture, cover and cook on low for around 2 hours.
When the time is nearly up, preheat your grill, then melt butter in a saucepan and then stir in the oat bran. Add the milk and the nutmeg, then stir in the eggs. Gently simmer whilst constantly stirring. Add more milk or oat bran as necessary to get a a medium-thick white sauce. Pour the white sauce over the the lamb/eggplant mixture then sprinkle the crumbled feta on top.
Remove pot from slow cooker and place under hot grill, until top is browned. Serve up with a salad - rocket scattered with olives would work well.