Lentil and Lamb Moussaka
Lentil and Lamb Moussaka

Ingredients

Method

  • 1 white onion, chopped
  • 1 tbsp olive oil
  • 1 large aubergine, diced
  • 1 clove of garlic, crushed
  • 400g can of lentils, drained
  • 400g can of chopped tomatoes
  • 250g lamb mince
  • 500g cooked potatoes, diced
  • 1⁄2 tsp cinnamon
  • 2 tsp dried oregano
  • 500g tub of Greek yoghurt
  • 150ml vegetable stock
  • 1beaten egg
  • First of all, heat your oil in a large frying pan. Add the chopped onions, and soften for a couple of minutes until they just start to brown. Chuck in the garlic, the diced aubergine and the lamb mince, season well, and fry over a moderate heat for about 10 minutes, or until the mince has browned all over and the aubergine has softened.
  • Into the pan, stir the tomatoes, the lentils, the potatoes, the cinnamon and oregano, more seasoning to taste, and the stock. Simmer well for 15 minutes, and let the mixture thicken nicely. Meanwhile, turn your oven’s grill on to a high setting.
  • Transfer the mixture to an ovenproof dish. In a bowl mix well the Greek yoghurt with the beaten egg, then pour all over the top of the lamb and lentil mixture, and spread to cover the whole lot. Stick it under the grill for 5-7 minutes, or until the top is golden and bubbling, then serve with your favourite green vegetables and some crusty bread.
40 mins
4 serving
This recipe pairs perfectly with the Blood Moon 'Sang de Lune' Shiraz 2018 from Yarra Valley, Australia.

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