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Moussaka

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Preparation info
    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 1 Spanish onion, finely chopped
  • 1–2 cloves garlic, finely chopped
  • 4 tablespoons

Method

Sauté onion and garlic in olive oil until transparent. Add finely-chopped lamb and continue cooking, stirring from time to time, until brown. Add chopped mushrooms, peeled, seeded and chopped tomatoes, parsley and salt and pepper, to taste, and cook until onion is tender.

Dilute tomato concentrate in stock – beef or veal – add to meat and vegetable mixture and simmer for 10 minutes.

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