HT MC Greek
4 Hot Lamb
Vegetables Herbs Alcohol Main Course Greece
tbsp Fresh Parsley, chopped
Cloves of Garlic, crushed
675g/1˝lb Minced Lamb
tbsp Tomato Paste
fl.oz. White Wine or stock
1˝lb Aubergines (Eggplant )
10 fl.oz. Milk
oz Mature Cheddar Cheese
Heat the oil in a saucepan and add the onion, parsley, garlic and lamb. Brown
lightly turning occasionally. Add a little water to
prevent from burning.
Skin the tomatoes, chop and add to the pan with the tomato paste. Season with
salt and pepper then add the wine. Mix well and simmer
for about 40 minutes. Remove from the heat.
Cut the aubergines into 6mm/ 1/4 inch thick slices and dust with flour. Fry
over a medium heat until brown them drain on kitchen
Lightly grease a large casserole and arrange 2/3rds of the aubergines in the
bottom. Add the meat mixture then top with the
remaining aubergines. Leave to stand. Preheat
the oven to 180C, 350F, Gas mark 4.
Melt the butter in a saucepan, add the flour and cook for 1-2 minutes stirring.
Remove from heat and gradually add the milk, little by
little, stirring all the time. Return to heat
and cook for 4-5 minutes stirring constantly, until thickened.
Remove from heat and allow to cool a little, then add the egg yolks and half
the cheese. Season with salt and pepper.
Pour the sauce over the aubergine and lamb in the casserole and sprinkle with
the remaining cheese.
Bake in the oven for 1 hour. If the top seems to be browning too quickly, cover
with a lid or foil and uncover for the last 10
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