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Lamb, carrot and zucchini moussaka

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Moussaka.
Moussaka.Supplied

A recipe from the Good Food collection.

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Ingredients

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 celery stalk, chopped

  • 2 garlic cloves, chopped

  • 500 g (1 lb 2 oz) lamb leg steaks, trimmed and cut into 2 cm (¾ inch) chunks

  • 1 teaspoon dried oregano

  • 1 carrot, cut into 1.5 cm (⅝ inch) chunks

  • 1 zucchini (courgette), cut into 1.5 cm (⅝ inch) chunks

  • 250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes)

Topping

  • 2 eggs

  • 250 g (9 oz/1 cup) plain yoghurt

  • 75 g (2½ oz/½ cup) finely crumbled feta cheese

  • 1 teaspoon cornflour (cornstarch)

  • ½ teaspoon freshly ground nutmeg

Method

  1. Step 1

    Preheat the oven to 180°C (350°F/Gas 4).

  2. Step 2

    Heat the olive oil in a 4 litre (140 fl oz/16 cup) flameproof roasting tin (measuring about 23 × 26 cm/9 × 10½ inches). Add the onion, celery and garlic and sauté over medium heat for 5 minutes, or until softened.

  3. Step 3

    Meanwhile, put the lamb in a food processor and pulse briefly until finely chopped. Add to the roasting tin, with the oregano. Increase the heat to medium–high and sauté for 5 minutes, or until the lamb changes colour. Stir in the carrot and zucchini, then season well with sea salt and freshly ground black pepper.

  4. Step 4

    Stir in the passata and bring the mixture to a simmer. Cover, transfer to the oven and bake for 40 minutes, or until the lamb is tender and the sauce is thick.

  5. Step 5

    For the topping, whisk the ingredients in a bowl until smooth. Carefully pour over the lamb mixture, spreading it to cover evenly. Bake, uncovered, for a further 15 minutes, or until the topping is just set.

  6. Step 6

    Remove from the oven and allow to stand for 5 minutes to cool slightly before serving.

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