Lamb Moussaka

Lamb Moussaka

Name: Lamb Moussaka with Aubergine and Carrot
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 Chicken Stock Powder; 1 Finely Chopped Tomatoes with Onion and Garlic; 200 Lamb Mince; 1 Aubergine; 150 Creme Fraiche; 1 Carrot; 40 Grated Hard Italian Style Cheese; 1 Ground Cinnamon

with Aubergine and Carrot

Get tasty recipes from £1.26 per serving

Moussaka is one of our chef Mimi's favourite dishes... If there's one winter warmer that wins in her book, it's this one. Normally this Greek classic takes hours to make, but with a bit of HelloFresh magic you’ll be whipping it up in no time at all!

Allergens:

Milk

•Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes

Cooking time25 minutes

DifficultyMedium

Ingredients

serving amount

Chicken Stock Powder

Finely Chopped Tomatoes with Onion and Garlic

200

Lamb Mince

Aubergine

(May contain Celery)

150

Creme Fraiche

(Contains Milk)

Carrot

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Ground Cinnamon

Nutritional information

Energy (kcal)600 kcal

Energy (kJ)2510 kJ

Fat42 g

of which saturates20 g

Carbohydrate29 g

of which sugars22 g

Protein32 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Grill Pan

•Baking Dish

•Plate

Instructions

PDF

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim the aubergine then slice into rounds approximately 1cm thick.

Heat a drizzle of oil in a frying pan on medium heat. Add the carrot and cook until soft, 6 mins. Stir in the lamb mince and ground cinnamon. Cook for 5-6 mins, until the lamb has browned (drain away any excess fat) and add the chopped tomatoes, stock powder and season with a pinch of salt and pepper. Simmer until thick and tomatoey, 15-20 mins. Stir occasionally. Preheat your grill to high.

Meanwhile, arrange the aubergine slices in a single layer on a baking tray with a drizzle of oil and season with salt and pepper. Grill for 8-9 mins on each side. Remove from the grill and leave to the side (leave the grill on). Tip: The aubergine slices should be browned and soft. If they aren’t, grill them for a little longer. If they are getting brown too quickly, turn the heat down a little.

When the lamb mixture is nice and thick, pour into an ovenproof dish. Lay the aubergine on top and spoon over the crème fraîche. Spread the crème fraîche with the back of a spoon and sprinkle over the hard Italian cheese.