MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Braised Lamb Neck Moussaka
Categories: Lamb/mutton, Vegetables, Potatoes, Cheese, Herbs
     Yield: 6 servings

    100 ml Canola oil
      2 lb Lamb necks
      4    Onions; thin sliced
      4 cl Garlic; crushed
      2 tb Tomato paste
      4 c  Lamb stock
      4 c  Veal stock
     14 oz Can crushed tomatoes
    1/2    Cinnamon stick
      1 pn Dried oregano or rigani
      2    Desiree potatoes; sliced
           - 2/16" thick
      2    Eggplants; sliced
           - 3/8" thick
           Nutmeg; freshly grated
           Greek salad (optional)
           Greek-style yoghurt;
           - to serve

MMMMM-----------------------CHEESE SAUCE-----------------------------
     2 tb  Unsalted butter
 1 3/4 oz  A-P flour
     2 c   Milk
 1 3/4 oz  Parmesan; finely grated
 1 3/4 oz  Kefalotiri; fine grated

 Set oven to 150 C/300 F.

 Heat half the oil in a large casserole over medium-high heat, add
 lamb neck, season to taste and turn occasionally until golden (3-5
 minutes). Remove lamb and set aside. Add onion and garlic to
 casserole, stir occasionally until golden (7-10 minutes). Add
 tomato paste and stir continuously for 2 minutes, then add stocks,
 tomato, cinnamon, and oregano and bring to a simmer. Add lamb neck,
 cover and bake until lamb is tender (2-1/2 hours). Add potato to
 casserole and bake until potato is cooked through and lamb is very
 tender (20-25 minutes), set aside to cool.

 Remove lamb and potato from liquid. Coarsely shred lamb (discard
 bones and sinew) and place in a large bowl. Strain liquid, add
 braising solids to lamb with enough liquid to moisten (about 2 tb),
 season to taste and set aside.

 Meanwhile, heat remaining oil in a large frying pan over high heat
 until smoking, fry eggplant in batches, turning once, until golden
 (1-2 minutes each side), drain on absorbent paper and set aside.

 For cheese sauce, melt butter in a saucepan over medium heat, add
 flour and stir frequently until combined (1-2 minutes). Add milk
 2 tb at a time, stirring well after each addition, until all milk
 is incorporated, then stir occasionally until thick (3-5 minutes).
 Remove from heat, stir in cheeses, season to taste, set aside and
 keep warm.

 Increase oven to 180 C/186 G.

 Divide eggplant among six (18 oz) capacity ovenproof dishes, top
 with lamb then potato slices then cheese sauce. Bake until golden
 (25-30 minutes). Season to taste with freshly grated nutmeg and
 serve immediately with yoghurt and Greek salad.

 Recipe by Matthew Kemp from The Burlington restaurant in Sydney.

 RECIPE FROM: https://www.gourmettraveller.com.au

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.