The Mary Berry Lamb Moussaka Recipe makes a delicious dish with tender lamb, soft aubergines, and a rich tomato sauce. It takes 2 hours to make this dish, which feeds 4.
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The Allure Of This Mouth-watering Recipe
- Rich And Flavorful. The tender lamb, fragrant spices, and hearty tomato sauce in Mary Berry’s Lamb Moussaka recipe give the dish a lot of flavors, making it a truly filling and tasty meal.
- Comforting And Nourishing. This moussaka recipe makes a warm and filling dish that is good for any occasion. This dish is full of layers of soft lamb, creamy béchamel sauce, and roasted aubergines.
- Versatile And Adaptable. This recipe is flexible, so it can be used by people with different diets. Whether you like meat or not, you can easily change the recipe by swapping lentils or other plant-based proteins for the lamb.
- Impressive And Crowd-Pleasing. The show-stopping Mary Berry Lamb Moussaka is sure to please your guests. It’s a crowd-pleaser that will make everyone want more. It has beautiful layers and a tempting smell.
What Is Mary Berry Lamb Moussaka Recipe?
Mary Berry Lamb Moussaka, a Greek meal with delicate lamb, seasoned eggplants, and creamy béchamel sauce, is rich and delicious. Enjoy this hearty lunch!
Mary Berry Lamb Moussaka Ingredients
Base Ingredients
- 6 eggplants
- 5 potatoes (optional)
- vegetable oil (for frying the eggplants)
For The Meat Sauce
- 750g beef or lamb mince (26 oz)
- 2 red onions (chopped)
- 2 cloves of garlic (chopped)
- 1 tin chopped tomatoes (400g / 14oz)
- 2 tbsp tomato paste
- 1 teaspoon sugar
- 1 glass of red wine
- Pinch of sea salt and freshly ground black pepper
- 1 bay leaf
- A pinch of cinnamon or one cinnamon stick
- 1/4 of a cup olive oil
For The Bechamel Sauce
- 900ml milk (31 fl. oz)
- 120g butter (4 oz)
- 120g flour (4 oz)
- a pinch of nutmeg
- 2 egg yolks
- 100g Parmigiano-Reggiano or Kefalotyri or your favorite hard cheese (3.5oz)
- salt to taste
Create This Lamb Moussaka with These Easy Steps
- To prepare Greek moussaka, season and slice eggplants before browning them in a skillet. If desired, slice and sauté potatoes. For the meat sauce, sauté shallots, garlic, ground beef, and tomato paste, followed by the addition of wine and tomatoes.
- Simmer until liquids reduce. Make a béchamel sauce by melting butter, incorporating flour, and whisking in heated milk gradually.
- Stir in egg yolks, Parmesan, and nutmeg. In a buttered baking dish, layer potatoes, eggplants, meat sauce, and béchamel to make moussaka.
- Bake the cheese-topped dish at 180C/350F for 60 minutes. Before serving with Greek salad, allow it to chill. Cheers with wine!
Recipe Tips
- Use Lean Lamb. Choose lean cuts of lamb if you want a healthy moussaka that isn’t too heavy.
- Properly Salt The Eggplant. Salt the slices of eggplant and let them sit for 30 minutes to get rid of any extra water. This will stop the moussaka from having too much liquid.
- Layer Evenly. For a well-balanced and tasty moussaka, make sure the layers of lamb, tomato sauce, and béchamel sauce are spread out evenly.
- Adjust The Heat To Your Liking. Taste the food as you add spices like cinnamon and nutmeg to get the right amount of spice without making the dish too hot.
- Achieve The Right Thickness. Watch how the béchamel sauce is made and make sure it is thick enough to hold its shape when cut but not too thick. Change the flour and milk amounts to fit your needs.
What To Serve With Lamb Moussaka?
Consider serving Mary Berry’s Lamb Moussaka with a refreshing Greek Salad with tomatoes, cucumbers, olives, feta cheese, and lemon juice. The salad has tomatoes, cucumbers, olives, and feta cheese. Also, warm pita bread or garlic bread on the side would be a great addition.
How To Store Lamb Moussaka?
- In The Fridge. After cooling, place Traditional Mary Berry Lamb Moussaka in an airtight container and refrigerate for up to 3 days.
- In The Freezer. Assemble Traditional Mary Berry Lamb Moussaka without baking to freeze. Wrap it in plastic and aluminum foil and freeze it for up to 3 months.
How To Reheat Lamb Moussaka?
- In The Oven. Bake at 350°F (175°C). Cover the chilled moussaka with foil in an oven-safe dish to avoid drying. Bake for 20–30 minutes until hot. Remove foil for the last 5 minutes to brown the top.
- In The Microwave. Microwave individual moussaka portions. Leave a steam vent under a microwave-safe cover or plastic wrap. Heat on medium power for 2-3 minutes, stirring midway, until hot.
- On The Stovetop. Put refrigerated moussaka in a non-stick skillet. Stirring occasionally, warm over medium-low heat. This approach may be slower than the oven or microwave.
FAQs
What Type Of Eggplants Work Best For Moussaka?
The best type of eggplants for Moussaka is firm and glossy ones, such as the traditional large purple variety or smaller Italian eggplants.
How Do I Achieve A Crispy Top Layer In Lamb Moussaka?
To achieve a crispy top layer in Lamb Moussaka, sprinkle breadcrumbs or grated cheese on the béchamel sauce before baking.
Can I Make Lamb Moussaka Ahead Of Time?
Yes, you can make Lamb Moussaka ahead of time. Prepare the dish, refrigerate it, and bake it when ready to serve.
Is It Necessary To Peel The Eggplants Before Using Them In Moussaka?
It is not necessary to peel the eggplants before using them in Moussaka. The skin adds texture and flavor to the dish.
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Mary Berry Lamb Moussaka Nutrition Facts
Serving Size. 1 Piece
- Calories. 455kcal
- Sugar. 11gSodium. 84.6mg
- Fat. 19.1g
- Saturated Fat. 8.2g
- Unsaturated Fat. 9.7g
- Trans Fat. 0g
- Carbohydrates. 61g
- Fiber. 5.3g
- Protein. 14.7g
- Cholesterol. 72.1mg
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- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
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Mary Berry Lamb Moussaka
Description
The Mary Berry Lamb Moussaka Recipe makes a delicious dish with tender lamb, soft aubergines, and a rich tomato sauce. It takes 2 hours to make this dish, which feeds 4.
Base Ingredients
For The Meat Sauce
For The Bechamel Sauce
Instructions
- To prepare Greek moussaka, season and slice eggplants before browning them in a skillet. If desired, slice and sauté potatoes. For the meat sauce, sauté shallots, garlic, ground beef, and tomato paste, followed by the addition of wine and tomatoes.
- Simmer until liquids reduce. Make a béchamel sauce by melting butter, incorporating flour, and whisking in heated milk gradually.
- Stir in egg yolks, Parmesan, and nutmeg. In a buttered baking dish, layer potatoes, eggplants, meat sauce, and béchamel to make moussaka.
- Bake the cheese-topped dish at 180C/350F for 60 minutes. Before serving with Greek salad, allow it to chill. Cheers with wine!
Notes
- Use Lean Lamb. Choose lean cuts of lamb if you want a healthy moussaka that isn’t too heavy.
- Properly Salt The Eggplant. Salt the slices of eggplant and let them sit for 30 minutes to get rid of any extra water. This will stop the moussaka from having too much liquid.
- Layer Evenly. For a well-balanced and tasty moussaka, make sure the layers of lamb, tomato sauce, and béchamel sauce are spread out evenly.
- Adjust The Heat To Your Liking. Taste the food as you add spices like cinnamon and nutmeg to get the right amount of spice without making the dish too hot.
- Achieve The Right Thickness. Watch how the béchamel sauce is made and make sure it is thick enough to hold its shape when cut but not too thick. Change the flour and milk amounts to fit your needs.
Mary Berry Lamb Moussaka