Make it Scotch

Lamb Moussaka

  • Prep 10 mins
  • Cook 40 mins
  • Serve 4-6

Ingredients

Cooking Method

  • 1
    In a non-stick pan dry fry 675g (11Ú2lb) lean lamb mince for 4 - 5 minutes with 1 onion, chopped and 1 clove garlic, crushed.
  • 2
    Add 45ml (3tbsp) tomato puree and 30ml (2tbsp) mint jelly.
  • 3
    Season with salt and pepper and cook for 2 - 3 minutes.
  • 4
    Meanwhile thinly slice 2 aubergines and lightly brown on both sides in a hot frying pan (you might have to do this in 2 or 3 batches).
  • 5
    Place half the mince mixture into an ovenproof dish and top with some of the aubergine slices.
  • 6
    Crumble over 75g (3oz) Feta cheese and cover with the rest of the mince and the remaining aubergine.
  • 7
    Mix together 500g pot Greek yogurt with 2 eggs and pour over the aubergines.
  • 8
    Bake in a preheated oven for 30 - 35 minutes until golden brown.
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