Traditional Lamb Moussaka
Traditional Greek Moussaka, a layered dish of sliced eggplant, green bell peppers and a spiced lamb and raisin mixture, served topped with bechamel sauce.
3 eggplants, sliced
1 tablespoon salt
4 green bell peppers
2 tablespoons olive oil - divided use
1 to 2 large potatoes, peeled and thinly sliced
3/4 pound lamb, cubed
2 onions, chopped
1 1/2 teaspoons chili powder
5 tomatoes, seeded and chopped
1/2 cup raisins
4 cloves garlic, crushed
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 1/2 cups cold milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
- Sprinkle eggplant slices with salt and place in a colander to drain for 30 minutes.
- Preheat broiler.
- Halve 3 of the bell peppers and broil, cut-side down, for 10 minutes or until skins start to blister. Remove and cover with aluminum foil. Let stand until cool then peel.
- Seed and dice the remaining bell pepper; set aside.
- Rinse salt from eggplant and pat dry. Brush with half of the olive oil and broil, turning once, until golden, 10 to 15 minutes.
- Heat remaining olive oil in a deep skillet and fry potato until just soft. Set aside.
- In the same skillet, sauté lamb to brown. Add onion, the raw diced bell pepper and chili powder; cook until onion is clear, about 3 minutes.
- Add tomato and simmer for 25 minutes.
- Stir in raisins and garlic; cook until the sauce thickens, about 10 minutes.
- Preheat oven to 375°F (190°C).
- In a well-greased, large baking dish, spread the cooked potato on the bottom and top with the 6 broiled pepper halves, next top with the eggplant and then spoon lamb mixture on top.
- Bake for 1 hour.
- Meanwhile, in a small saucepan, melt butter and stir in flour. Slowly add milk, stirring constantly. Season with salt, pepper and nutmeg. Continue cooking, stirring constantly, until thickened. Pour over the lamb mixture before serving.
Makes 6 servings.