Update
Home / RECIPES FOR THE ORTHODOX KITCHEN / Gluten Free / Lamb Moussaka Gluten Free
Lamb Moussaka Gluten Free

Lamb Moussaka Gluten Free

Lamb Moussaka Gluten Free

Try this hearty and wholesome classic Greek dish, with a gluten free twist by Helen Tzouganatos from her food blog Hungry & Fussy

Ingredients:
2 large eggplants, thinly sliced
2 large sebago potatoes, peeled and thinly sliced
Olive oil for frying
Lamb bolognese
3 tbsp olive oil
1 onion, finely diced
2 cloves garlic, chopped
500g lamb mince
1 tsp dried oregano
1 tbsp rosemary, chopped
600g tin crushed tomato
2 tbsp tomato paste
Cinnamon quill
Pinch of grated nutmeg
Sea salt and cracked pepper to season

Bechamel
100g butter
100g gluten free plain flour
800ml full cream milk
100g kefalograviera cheese, grated
1 beaten egg
Pinch of cinnamon

Method:
Conventional Method:
*1. Heat olive oil in a medium sized pot, add onion and garlic and sauté until soft.
*2. Add mince, oregano, rosemary and brown.
*3. Add crushed tomato, tomato paste, cinnamon quill and nutmeg and simmer on low heat for 1 hour. Season with salt and pepper.
*4. Salt the eggplant slices. Pan fry the sliced eggplant in a medium – hot frypan with a drizzle of olive oil. Drain on a paper towel.
*5. Place the potato slices in a microwave casserole dish with ¼ cup water and cook for 10 minutes or until potato is tender. Drain.
*6. For the béchamel melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed.
*7. Slowly pouring in milk stirring simultaneously. Keep stirring until a thick consistency is achieved.
*8. Remove from heat and whisk in both cheeses, beaten egg and pinch of cinnamon. Season to taste.
*9. To assemble oil one rectangular casserole dish or 6 x mini baking dishes. Lay eggplant on base. Add layer of lamb bolognese on top of eggplant. Place potato slices on meat sauce and cover with béchamel. Grate with extra kefalogaveria cheese.
*10. Bake in preheated oven at 200C for 40 minutes or until golden.

Thermomix Method:
*1. Chop onion, garlic and rosemary in mixing bowl 3 sec/speed 7. Scrape down sides of bowl.
*2. Add oil sauté for 3 minutes/Varoma/speed 1.
*3. Add mince and cook 10 min/100C/reverse mode/speed 1.
*4. Add crushed tomato, tomato paste, oregano, cinnamon quill, nutmeg, salt, pepper and cook 15 – 20 min on 100C/reverse mode/speed 1. Adjust seasoning if necessary.
*5. Salt the eggplant slices. Pan fry the sliced eggplant in a medium – hot frypan with a drizzle of olive oil. Drain on a paper towel.
*6. Place 500g water in the mixing bowl and steam potato slices in the Varoma on Varoma/speed 2/15-20 min or until tender.
*7. For the béchamel, place cubed cheese in mixing bowl and grate 10 sec/speed 8. Add flour,milk and seasoning into mixing bowl and cook 7 min/90C/speed 4, or until desired thickness is achieved. Add egg and mix 10 sec/speed 4.
*8. To assemble oil one rectangular casserole dish or 6 x mini baking dishes. Lay eggplant on base. Add layer of lamb bolognese on top of eggplant. Place potato slices on meat sauce and cover with béchamel. Grate with extra kefalogaveria cheese.
*9. Bake in preheated oven at 200C for 40 minutes or until golden.

Enjoy!

For more delicious gluten free recipes, visit http://www.hungryandfussy.com/

About Mode of Life

Leave a Reply

Your email address will not be published. Required fields are marked *

*