Lamb Moussaka

Ingredients:

• 500 g of lamb, minced
• 1 large sized eggplant, sliced thinly
• 2 cloves of garlic, finely chopped
• 4 tablespoons olive oil
• 1 onion, chopped
• 200 ml (7floz) lamb stock
• 1 teaspoon ground cinnamon
• 1 tablespoon tomato puree
• 1 tablespoon plain flour
• 400 g (13oz) chopped tomatoes in can
• ¼ teaspoon nutmeg, grated
• pepper and salt

Topping

• 250 g (8oz) natural yogurt
• 75 g (3oz) grated feta cheese
• 3 eggs
• pinch of grated nutmeg

Steps:

1. Preheat the slow cooker as per instruction from the manufacturer.
2. Heat half of oil in a frying pan, add the eggplant slices in batches then fry until browned on all sides. Add more oil if necessary.
3. Drain and transfer to a plate.
4. Place the minced lamb and onion to the frying pan and and dry-fry until browned on all sides.
5. Stir and break the lamb up.
6. Add garlic and flour then mix in the stock, spices, tomatoes, tomato puree and a little amount of pepper and salt.
7. Bring to boil, stirring.
8. Place the mixture into the slow cooker pot using a spoon.
9. Arrange the slices of eggplant on top, overlapping.
10. Cover with the lid and cook on low heat for 8 to 10 hours.

For the custard topping.

Mix the eggs, yogurt, nutmeg, feta and put over the top of eggplant using a spoon. Replace the lid and cook on low heat for ¾ to 1½  hours.

Lift the lamb out the pot and brown under a hot grill.

Best if served with salad.

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