Lamb Moussaka With Currants
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
44
Spice
41
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
680 g
Ground Lamb2 cups
Onion (chopped)2 cup
Red Wine (dry)1 tsp
Cayenne Pepper1 cup
Currants (dried)2 tbsps
Tomato Paste2 tsps
Sea Salt3 large
Egg YolkDirections:
1
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat
2
Add peppers and Sauté until tender and beginning to color, about 8 minutes
3
Transfer peppers to bowl
4
Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat
5
Add lamb and Sautéuntil cooked through, breaking up with back of spoon, about 6 minutes
6
Add onion and Sauté until onion is tender, about 6 minutes
7
Add wine and cayenne pepper and cook 2 minutes
8
Stir in tomatoes, currants, tomato paste and nutmeg
9
Reduce heat to medium
10
Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes
11
Season to taste with salt and pepper
12
Meanwhile, line large baking sheet with foil
13
Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt
14
Let stand at room temperature 30 minutes
15
Preheat broiler
16
Line another large baking sheet with foil
17
Pat eggplant slices dry with paper towels
18
Arrange some of eggplant slices in single layer on second prepared sheet
19
Brush lightly with olive oil on both sides
20
Broil until golden brown, about 4 minutes per side
21
Transfer to platter
22
Repeat with remaining eggplant
23
Boil potatoes in large pot of salted water 5 minutes
24
Drain
25
Cool
26
Cut potatoes into 1/4-inch-thick slices
27
Preheat oven to 400°F
28
Coat 13x9x2-inch glass baking dish with oil
29
Arrange potatoes in bottom of dish
30
Arrange half of eggplant slices over potatoes
31
Pour half of sauce over
32
Arrange Sautéed peppers over sauce
33
Arrange remaining eggplant over peppers
34
Pour remaining sauce over
35
Bake moussaka until bubbling around edges, about 45
36
Spoon off any excess fat
37
Using back of spoon, press down on moussaka to compact layers
38
Whisk yogurt and egg yolks in medium bowl to blend
39
Pour over moussaka, covering completely
40
Bake until yogurt topping is softly set, about 15 minutes
41
Transfer baking dish to rack and let stand 20 minutes
42
(Can be prepared 1 day ahead
43
Cool
44
Cover and refrigerate
45
Rewarm in 400°F
46
Oven until heated through, about 30 minutes
47
) Spoon moussaka onto plates
48
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat
49
Add peppers and Sauté until tender and beginning to color, about 8 minutes
50
Transfer peppers to bowl
51
Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat
52
Add lamb and Sautéuntil cooked through, breaking up with back of spoon, about 6 minutes
53
Add onion and Sauté until onion is tender, about 6 minutes
54
Add wine and cayenne pepper and cook 2 minutes
55
Stir in tomatoes, currants, tomato paste and nutmeg
56
Reduce heat to medium
57
Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes
58
Season to taste with salt and pepper
59
Meanwhile, line large baking sheet with foil
60
Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt
61
Let stand at room temperature 30 minutes
62
Preheat broiler
63
Line another large baking sheet with foil
64
Pat eggplant slices dry with paper towels
65
Arrange some of eggplant slices in single layer on second prepared sheet
66
Brush lightly with olive oil on both sides
67
Broil until golden brown, about 4 minutes per side
68
Transfer to platter
69
Repeat with remaining eggplant
70
Boil potatoes in large pot of salted water 5 minutes
71
Drain
72
Cool
73
Cut potatoes into 1/4-inch-thick slices
74
Preheat oven to 400°F
75
Coat 13x9x2-inch glass baking dish with oil
76
Arrange potatoes in bottom of dish
77
Arrange half of eggplant slices over potatoes
78
Pour half of sauce over
79
Arrange Sautéed peppers over sauce
80
Arrange remaining eggplant over peppers
81
Pour remaining sauce over
82
Bake moussaka until bubbling around edges, about 45
83
Spoon off any excess fat
84
Using back of spoon, press down on moussaka to compact layers
85
Whisk yogurt and egg yolks in medium bowl to blend
86
Pour over moussaka, covering completely
87
Bake until yogurt topping is softly set, about 15 minutes
88
Transfer baking dish to rack and let stand 20 minutes
89
(Can be prepared 1 day ahead
90
Cool
91
Cover and refrigerate
92
Rewarm in 400°F
93
Oven until heated through, about 30 minutes
94
) Spoon moussaka onto plates