Ingredients
1 tin (400g) diced tomatoes
½ tsp cumin
¼ tsp crushed cardamom
¼ tsp cinnamon
1 tbsp fresh rosemary
finely chopped
1 clove garlic
crushed
20ml red wine vinegar
(1 tbsp)
1 tsp sugar
cooking spray
1 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
Equipment
- 1 small saucepan
- 1 large non-stick pan
- 1 baking tray
Instructions
- Preheat oven and baking tray to 200°C conventional (180°C fan-forced).
- Make sauce by placing all sauce 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 vegetables (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.
Notes
Tip
You can make the spicy tomato sauce ahead of time and keep it in the fridge until required.
