ne side.
For the Moussaka Lamb Sauce.
Gently fry the
ry and mince.
Cook lamb and onion in olive oil
an and brown the ground lamb. Add the green onions, garlic
aute onions.
Add the lamb and cook for 10 minutes
n Watch Now
Combine lamb, chilled eggplant mixture, and a
mins, stirring.
Cook lamb in batches in pan with
Heat oil in medium saucepan on medium-high heat. Cook garlic, onion, carrot and celery, stirring, until onion softens.
Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat to low; simmer, covered, 1 hour.
Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.
ag. Add the thinly sliced lamb, coat with the marinade, squeeze
arlic until translucent.
Add lamb and seasonings, incorporating into onion
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
n the yoghurt, chilli and lamb.
Leave for 15 minutes
inutes.
For burgers: Mix lamb, curry, remaining scallion and (generously
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Pat 3 of the lamb chops dry and season with salt and pepper.
Heat oil in a 10\" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
Transfer chops to a plate and keep warm, covered with foil.
Dry, season and saute remaining 3 chops in the same manner.
Serve topped with the yogurt-mint sauce.
In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
Shape into 1-inch balls.
Brown meatballs in large skillet over medium-high heat, turning occasionally.
Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
Cook on Low for 4-5 hours.
Season with salt and pepper to taste.
orm.
Set aside.
Lamb:
Heat oil in a
allspice, cinnamon, rosemary and ground lamb and cook for 5 mins
our.
Meanwhile, cook the lamb (or beef) in a large
auce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends
ot browned.
Add minced lamb (or beef) and cook, stirring
Saute lamb and onion in butter over