Name: Potato Moussaka
Ingredients: 6 tomatoes, peeled and quartered (or 14 oz (400 g) can chopped tomatoes); Sea salt and freshly ground black pepper; 1 tablespoon tomato purée; 1 teaspoon cinnamon; 2 cloves garlic; 1 lb (450 g) lean lamb, minced; 2 medium onions, chopped; 2 oz (50 g) butter; 1 large aubergine, sliced; 4 tablespoons olive oil; 1 lb (450 g) potatoes, peeled and thinly sliced; 2 egg yolks; 1½ pints (900 ml) milk, warmed; A pinch of nutmeg; 3 tablespoons flour

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

The potato has found its way into many previously unpotatoed classic dishes, and not to their detriment. This will feed four to six people.

Ingredients

1 lb (450 g) potatoes, peeled and thinly sliced
1 large aubergine, sliced

Method

First sprinkle a little salt on the aubergine and leave the slices to drain. Heat 1 tablespoon of the olive oil and sauté the onions until they are transparent, then add the lamb and stir frequently until it begins to brown. Add the garlic, cinnamon, tomatoes, tomato purée and the seasoning. Cook fo

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Potato Moussaka

Ingredients

Method

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