Light and Easy Moussaka

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Adjust Servings:
3 large red Capsicum
1 tablespoon Olive Oil
1 large chopped Onion
500g Minced Lamb
2 cloves finely chopped Cloves Garlic
1/2 cup Beef Stock
4 tablespoon Tomato Paste
1 tablespoon Chopped Parsley
1 teaspoon Grounded Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
375g Zucchini cut into 5mm slices
1 cup Whole Milk Yogurt
2 Large Eggs Eggs beaten
30g Cheddar sharp cheddar cheese, finely shredded

Nutritional information


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Light and Easy Moussaka


Great greek dish

  • 85 min
  • Serves 6
  • Medium




Great Traditional Greek dish.

  1. Preheat grill to high. Deseed capsicums quarter them. Grill capsicum quarters, turning once, until charred, about 10 minutes. Place in plastic bag and allow to cool. Peel off skin.
  2. Meanwhile, preheat oven to 180°C. Heat the oil in frying pan over medium heat. Add the onion. Cook, stirring occasionally, until softened, 2-3 minutes. Add the lamb and garlic. Cook, stirring, until the meat browned, about 5 minutes. Add the stock, tomato paste, parsley, cinnamon, half the salt and half the black pepper. Reduce heat to low and cook for 5 minutes. Remove the heat.
  3. Place half the zucchini slices in the bottom of a large baking dish. Top with half the lamb mixtures, then half the capsicum. Repeat
  4. Place the yogurt, eggs and remaining salt and black pepper in a small bowl. Mix well. Pour the yogurt mixture over the lamb and vegetable layers. Sprinkle the Cheddar on top. Bake until the topping is golden, about 50 minutes


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