Lamb moussaka with currants

8 servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
3 larges Green peppers, seed & chop
1½ pounds Ground lamb
2 cups Onion, chopped
⅔ cup Red wine, dry
1 teaspoon Cayenne pepper
2 cans Italian tomatoes (28 oz ea.) drained & chopped
½ cup Currants
2 tablespoons Tomato paste
pinch Nutmeg
2 larges Eggplants, cut lenghtwise into 1/4\" slices
2 teaspoons Salt
1 pounds Russet potatoes (abt 2 med) peeled
3 cups Plain yogurt, don't use low or nonfat
3 larges Egg yolks
Olive oil

Directions

Heat 2 Tbsp of oil in a large Dutch oven over med-high heat. Add peppers and saute until tender and beginning to color, about 8 minutes. Transfer to a bowl. Heat remaining 3 Tbsp oil in same Dutch oven; add lamb and saute until cooked through, about 6 minutes. Add onions and saute until tender about 6 minutes. Add wine and cayenne pepper and cook 2 minutes. Stir in tomatoes, currants, tomato paste, and nutmeg. Reduce heat to medium, cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour. Season with salt & pepper.

On a large baking sheet, arrange eggplant slices in layers and sprinkle each layer with salt. Let stand at room temperature for 30 minutes.

Preheat the broiler. Line a baking sheet with aluminum foil. Pat the eggplant slices dry with paper towels and arrange in single layer on the baking sheet. Brush lightly with olive oil on both sides. Broil until browned about 4 minutes per side. Transfer to plate and set aside. Repeat with remaining eggplant.

Boil potatoes in salted water 5 minutes. Drain and cool. Cut potatoes into ¼" slices.

Preheat oven to 400 F. Coat 13x9x2" glass baking dish with oil.

Arrange potatoes in bottom of dish. Arrange ½ of the eggplant over potatoes. Pour ½ of the sauce over. Arrange peppers over sauce, arrange remaining eggplant over peppers. Pour remaining sauce over.

Bake moussaka until bubbling around edges, about 45 minutes. Spoon off excess fat. Using back of a spoon, press down on moussaka to compact the layers. Whisk yogurt and egg yolks in a small bowl to blend. pour over moussaka, covering completely. Bake until yogurt topping is softly set, about 15 minutes. Let stand about 20 minutes until serving.

This can also be made with ground beef if you can't get lamb.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-15-95

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