Quick lamb moussaka
- 1 tin (400g) diced tomatoes
- 1/2 tsp cumin
- 1/4 tsp crushed cardamom
- 1/4 tsp cinnamon
- 1 tbsp finely chopped fresh rosemary
- 1 garlic clove, crushed
- 20ml (1 tbsp) red wine vinegar
- 1 tsp sugar
- cooking spray
- 1 medium eggplant, sliced into eight 1cm thick circles
- 1 large potato, sliced into eight 1cm thick circles
- 150g buffalo mozzarella, cut into 8 thin slices or shredded and divided into 8 portions
- 8 frenched lamb cutlets
Preheat oven and baking tray to 200°C conventional (180°C fan-forced).
Make sauce by placing all ingredients into a small saucepan. Bring to the boil, reduce heat and simmer for 10-15 minutes until reduced and thick.
While sauce is cooking, heat a large non-stick pan to medium high and spray with oil. Place eggplant and potato slices in pan, cover and cook for 5 minutes on each side.
Remove (keeping pan hot for lamb) and make four moussaka stacks on the hot baking tray by adding one slice of potato, one slice of eggplant and one slice of mozzarella. Repeat process and place stacks in oven for 5 minutes to melt the mozzarella.
While stacks are in the oven, spray each side of lamb cutlets with oil and season with salt and pepper. Add to the hot pan and cook for 2 minutes per side.
Remove from pan to rest for a couple of minutes in a warm place. Serve lamb cutlets with moussaka stack, drizzled with spicy tomato sauce.
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- You can make the spicy tomato sauce ahead of time and keep it in the fridge until required.
- A frenched lamb cutlet refers to the trimmed lamb cutlets you see in the butchers. They look like they have little handles.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.