Saturday, 31 December 2011

Lamb and cabbage moussaka

Looks scruffy, tasted better.  Usual start onions and garlic, some celery in olive oil unit a bit soft.  Add lamb mince, thyme, chopped pepper and green beans, stir in 4 chopped tomatoes and some tomato puree with half a glass of wine.  A sprinkle of cinnamon and a good grind of black pepper.  Meanwhile par boil sliced potatoes - and drain.  When meat mixture looks glossy and gloopy add a handful of spinach, a grating of nutmeg, sliced black olives and crumbled feta cheese.  Making sure that the mixture still has some moisture and cover with shredded cabbage.  Layer on top sliced potatoes and a drizzle of olive oil.  Bake until browning on top.  A layer of bechamel would be good, but it was very tasty.

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