Moussaka recipe - slimming style! from susieb755
Ingredients450g lamb mince
Lamb stock cube
Handful of mushrooms
1 tin chopped tomatoes
1/2 tube tomato puree
Cinnamon (at least 3 tsp (or more if you love it like me) or 1 stick)
3 tsp oregano
Half fat cheese
Method1. Start by slicing the aubergines longways, then spray with fry light and grill on both sides till soft and lightly browned
2. Peel and slice enough potatoes to line a rectangular casserole dish (fairly deep one) then par boil for 5-10 minutes, drain and fry in fry light till cooked through and golden
3. Finely chop a large onion and cook gently in frylight with a good sprinkle of oregano and at least two teaspoons of cinnamon (if using ground) for about 5-10 mins till soft then brown the mince (I leave mine to get cold after I have finished cooking this bit and then take of the solidified fat, but you could brown the mince separately and drain off as much as you can), then add the puree and tinned tomatoes plus cinnamon stick if using.
4. Add about a mug of water and the stock cube, salt and pepper, and simmer until reduced right down, adding sliced mushrooms about 5 mins before the end.
5. Line an ovenproof dish dish with potatoes (bottom and sides), then add half the lamb mixture, then a layer of aubergine, then repeat.
Finally top with a cheese sauce made like this:
Warm the skimmed milk gently (about 8tbsp ir 1/4 pint, maybe a bit more) and while it's warming, mix a dessert spoon of cornflour with a couple of dessert spoons of milk, add to the warmed milk stirring all the time and bring to boil until it thickens and remove from heat. Grate in 1/2 fat cheese, and some grated nutmeg, then leave to cool for 5 mins or so, before whisking in a beaten egg - this makes the sauce set a bit - top the dish with the sauce adding more cheese if you want - then bake in oven at about 180C for 40 mins, serve with salad
Sounds fiddly, but it's easy really and very yummy!