"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."--Benjamin Franklin

Lamb Moussaka with Currants Recipe

  Tried it? Rate this Recipe:


This recipe for Lamb Moussaka with Currants, by , is from BRAT Diet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 6, 2008


5 tbsp. olive oil, divided
3 green bell peppers, seeded, cut into 1/2” pieces
1 1/2 lbs. ground lamb
2 c. chopped onion
2/3 c. dry red wine
1/2 tsp. cayenne pepper (+/- for hot or mild)
2 cans (28 ounces total) Italian style tomatoes, drained and chopped
1/2 c. dried currants
2 tbsp. tomato paste
Pinch ground nutmeg
2 large eggplants (about 2 1/4 pounds total), cut lengthwise into 1/4” thick slices
2 tsp. sea salt
Olive oil
1 lb. russet potatoes (about 2 medium), peeled
3 c. plain yogurt (do not use low-fat or nonfat)
3 large egg yolks

Heat 2 tbsp oil in heavy large Dutch oven over med/high heat. Sauté peppers until tender & starting to color, about 8 mins. Set aside. Heat remaining oil. Sauté lamb until cooked through, about 6 mins. Add wine & cayenne pepper, cook 2 mins. Stir in tomatoes, currants, tomato paste, & nutmeg. Reduce heat to medium. Cover & simmer until sauce is thick and reduced to 6 cups, stirring occasionally, about 70 minutes. Season to taste with salt & pepper.
Line large baking sheet with foil. Arrange eggplant in layers, sprinkle each layer with sea salt. Let stand at room temp for 30 minutes. Pat dry with paper towels. Preheat broiler. Line another baking sheet with foil. Place eggplant in single layer on second prepared sheet. Brush lightly with olive oil on both sides. Broil until golden-brown, about 4 mins per side. Transfer to platter.
Boil potatoes in large pot of salted water 5 mins or until mostly cooked. Drain, cool. Cut into 1/4” thick slices.
Preheat oven to 400º. Coat 9x13 glass baking dish with oil. Layer potatoes on bottom. Top with half of the eggplant, half of the sauce, peppers, remaining eggplant and top with the remaining sauce. Bake until edges are bubbly, about 45 mins. Spoon off excess fat. Press down with spoon to compact layers.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!