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  1. Back to homepage
  2. Recipes
  3. Lamb moussaka with minted pea yoghurt

Lamb moussaka with minted pea yoghurt

Lamb moussaka with minted pea yoghurt
Ȑ
Difficulty
Low
ȑ
Time
110 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

30 grams plain flour
1  fresh oregano, chopped
75 grams Parmesan cheese, finely grated
2  bay leaves
  salt
  black pepper, freshly ground
1  fresh thyme, leaves
150 ml white wine
600 grams lamb shoulder, diced
2 medium aubergines, cut into 1 cm slices
75 ml olive oil
1 large onion, finely chopped
500 ml milk
3  garlic cloves, crushed
 stalks of fresh parsley
¼ tsp. cinnamon
1 leaf bay leaves, torn into small pieces
¼ tsp. cumin
6  black peppercorns, whole
400 grams tinned chopped tomatoes
½ small onion, peeled and studded with 3 cloves
1  tomato paste
40 grams butter


Instructions

STEP 1/13

Attach Braun’s MQ 70 food processor accessory to a suitable Braun Hand blender and coarsely chop the tomatoes (one short push of the speed button is enough). Simply detach the accessory and click the hand blender to Braun’s MQ 20 chopper accessory to then chop the fresh oregano and the thyme leaves.

STEP 2/13

Remove the MQ 20 chopper accessory and change again to Braun’s MQ 70 food processor accessory. Insert the slicing insert and slice the aubergines on slowest speed for very even slices.

STEP 3/13

When smooth, start adding some of the strained milk mixture. Stir until smooth, and slowly add more milk while constantly stirring. Cook for 10 - 15 minutes until the sauce thickens.

STEP 4/13

Dice the lamb coarsely. Then fill the MQ 70 food processor accessory with lamb, cinnamon, cumin, garlic cloves and fresh thyme and mince starting at low speed. Slowly increase speed. Season well.

STEP 5/13

Finely grate the Parmesan cheese with Braun’s MQ 70 food processor accessory with its grading insert and add half the cheese to the milk mixture and season with salt and pepper. Pass through a fine sieve.

STEP 6/13

Click on the MQ 20 chopper accessory again and quickly chop onions – without shedding a tear!

STEP 7/13

Preheat oven to 200°C/ 400°F/ Gas 6.

STEP 8/13

Heat two teaspoons of oil in a large pan. Sauté the chopped onions. Add the minced lamb mixture and fry over high heat for 3 - 4 minutes.

STEP 9/13

Heat olive oil in frying pan over medium heat and fry the aubergine slices until tender and lightly coloured on each side. Layer the base of a shallow ovenproof dish with the half of the sliced aubergines and season lightly with salt and pepper.

STEP 10/13

Add the white wine, chopped tomatoes and oregano as well as the tomato paste. Simmer gently for 20 - 30 minutes while preparing the rest.

STEP 11/13

Cover the aubergines with the lamb mixture, then cover the lamb mixture with the remaining aubergines. Pour in cheese sauce and sprinkle remaining Parmesan cheese over top. Bake for 25 - 30 minutes until the top is golden-brown and bubbly. Serve with minted pea yoghurt.

STEP 12/13

Heat milk, onion pierced with the cloves, bay leaf, parsley stalks, and peppercorns until boiling. Remove from heat and leave to seep for 20 minutes before straining.

STEP 13/13

Melt butter in a medium saucepan, stir in the flour and saffron. Cook over a low heat for five minutes.


This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 20 chopper accessory and its MQ 70 food processor accessory, like for example in our set: MQ 785 Patisserie Plus.
This recipe can be also prepared using a Braun’s Identity Collection Food processor 5160 or 5150 with its kneading, slicing and chopping insert. You can also use Braun’s Tribute Collection Kitchen machine KM 3050.
  1. Back to homepage
  2. Recipes
  3. Lamb moussaka with minted pea yoghurt

Lamb moussaka with minted pea yoghurt

Lamb moussaka with minted pea yoghurt
Ȑ
Difficulty
Low
ȑ
Time
110 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


30 grams plain flour
1  fresh oregano, chopped
75 grams Parmesan cheese, finely grated
2  bay leaves
  salt
  black pepper, freshly ground
1  fresh thyme, leaves
150 ml white wine
600 grams lamb shoulder, diced
2 medium aubergines, cut into 1 cm slices
75 ml olive oil
1 large onion, finely chopped
500 ml milk
3  garlic cloves, crushed
 stalks of fresh parsley
¼ tsp. cinnamon
1 leaf bay leaves, torn into small pieces
¼ tsp. cumin
6  black peppercorns, whole
400 grams tinned chopped tomatoes
½ small onion, peeled and studded with 3 cloves
1  tomato paste
40 grams butter

Instructions

STEP 1/13

Attach Braun’s MQ 70 food processor accessory to a suitable Braun Hand blender and coarsely chop the tomatoes (one short push of the speed button is enough). Simply detach the accessory and click the hand blender to Braun’s MQ 20 chopper accessory to then chop the fresh oregano and the thyme leaves.

STEP 2/13

Remove the MQ 20 chopper accessory and change again to Braun’s MQ 70 food processor accessory. Insert the slicing insert and slice the aubergines on slowest speed for very even slices.

STEP 3/13

When smooth, start adding some of the strained milk mixture. Stir until smooth, and slowly add more milk while constantly stirring. Cook for 10 - 15 minutes until the sauce thickens.

STEP 4/13

Dice the lamb coarsely. Then fill the MQ 70 food processor accessory with lamb, cinnamon, cumin, garlic cloves and fresh thyme and mince starting at low speed. Slowly increase speed. Season well.

STEP 5/13

Finely grate the Parmesan cheese with Braun’s MQ 70 food processor accessory with its grading insert and add half the cheese to the milk mixture and season with salt and pepper. Pass through a fine sieve.

STEP 6/13

Click on the MQ 20 chopper accessory again and quickly chop onions – without shedding a tear!

STEP 7/13

Preheat oven to 200°C/ 400°F/ Gas 6.

STEP 8/13

Heat two teaspoons of oil in a large pan. Sauté the chopped onions. Add the minced lamb mixture and fry over high heat for 3 - 4 minutes.

STEP 9/13

Heat olive oil in frying pan over medium heat and fry the aubergine slices until tender and lightly coloured on each side. Layer the base of a shallow ovenproof dish with the half of the sliced aubergines and season lightly with salt and pepper.

STEP 10/13

Add the white wine, chopped tomatoes and oregano as well as the tomato paste. Simmer gently for 20 - 30 minutes while preparing the rest.

STEP 11/13

Cover the aubergines with the lamb mixture, then cover the lamb mixture with the remaining aubergines. Pour in cheese sauce and sprinkle remaining Parmesan cheese over top. Bake for 25 - 30 minutes until the top is golden-brown and bubbly. Serve with minted pea yoghurt.

STEP 12/13

Heat milk, onion pierced with the cloves, bay leaf, parsley stalks, and peppercorns until boiling. Remove from heat and leave to seep for 20 minutes before straining.

STEP 13/13

Melt butter in a medium saucepan, stir in the flour and saffron. Cook over a low heat for five minutes.

Notes

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