topBanner
Spiced Lamb Moussaka

Spiced Lamb Moussaka

with a Crispy Panko Topping

Read more

This moussaka is just a little bit different to your regular run-of-the-mill moussaka! Despite having the traditional spiced lamb and creamy flavours of a moussaka, it also involves charred courgettes (instead of aubergine) and pasta! This really is deliciously comforting 'treat food', perfect for a midweek meal

Tags:Spicy
Allergens:GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 clove

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Courgette

1 pot(s)

Ras-el-Hanout

180 grams

Wheat Penne Pasta

(ContainsGluten)

200 grams

Lamb Mince

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Beef Stock Powder

20 grams

Panko Breadcrumbs

(ContainsGluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

100 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3820 kJ
Energy (kcal)913 kcal
Fat46.0 g
of which saturates18.0 g
Carbohydrate87 g
of which sugars22.0 g
Protein43 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Grater
Knife
Saucepan
Strainer
Small Bowl
Spoon
Oven dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press) and finely chop the parsley (stalks and all). Put a large frying pan on medium-high heat (no oil!) and leave it to get hot for a couple of mins. While the pan gets hot, remove the ends from the courgette then slice into rounds about 1cm thick.

2

Lay the courgette slices in the hot pan and cook them until slightly charred, 3-4 mins each side. Season with salt and pepper and then remove to a plate or bowl. Meanwhile, put a large saucepan of water with a good pinch of salt on to boil for the wheat pasta.

3

Put a drizzle of oil in the now empty frying pan and add the onion and a pinch of salt. Cook, stirring occasionally, on medium heat until soft and golden, 6-7 mins, then stir in the garlic and ras-el-hanout and cook for 1 more minute. Meanwhile, add the pasta to the boiling water. Cook for 10 mins then drain in a colander, pop back in the now empty saucepan and drizzle with a little oil to stop it sticking together.

4

Add the lamb mince to the pan with the onion. Cook, stirring, until browned, 5 mins, then stir in the chopped tomatoes and stock pot. Bring to a simmer then cook on a low heat until rich and tomatoey, 10 mins. TIP: The liquid should have also reduced by about a third.

5

Meanwhile, pop the panko breadcrumbs, half the parsley, the hard Italian cheese and a pinch of salt and pepper in a small bowl. Stir in the olive oil (see ingredients for amount). Stir the crème fraîche, a pinch of salt and pepper and the remaining parsley into the drained pasta. Preheat your grill to high.

6

Spoon a third of the sauce into an ovenproof dish, then layer over half the pasta. Add the next third of sauce, then the remaining pasta. Spoon on the rest of the sauce, then layer over the courgette slices. Sprinkle on the cheesy breadcrumbs and pop under your grill until golden, 3-4 mins. Serve the lamb moussaka in bowls. Enjoy!