Greek Moussaka
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2 | kg | Lamb , Minced Shoulder of. |
| 2 | kg | Aubergine |
| 2 | pc | Onion, Medium, Finely Diced |
| 250 | ml | Knorr Tomato Pronto Sauce |
| 1 | l | KNORR White/Bechamel 3x18L , (1 Tablespoon). |
| KNORR Bouquet de Provence | ||
| KNORR Aromat Meat | ||
| 120 | g | Cheese , grated. |
Preparation
1. Top and tail the aubergine and cut into thin slices.
2. Place in a colander with a sprinkling of salt.
3. Season the lamb with aromat and fry off with the onion and herbs.
4. Pour in the Tomato Pronto.
5. Bring to the boil and simmer for 20 mins.
6. In an oven tray arrange alternate layers of aubergine and meat, finishing with aubergine.
7. Pour the béchamel sauce on to the surface of the dish.
8. Sprinkle with grated cheese.
9. Bake for 30 mins or until the topping is golden brown.
