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Lamb Moussaka (Greek Lamb, Potato, and Eggplant Casserole)
http://www.seriouseats.com/recipes/2012/04/lamb-moussaka-greek-cas...
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Ingredients
categorized
original
1 tablespoon butter
1 medium onion, finely chopped, divided (about 1 cup)
1 large eggplant, peeled and sliced into 1 inch slices (about 1 pound)
2 russet potatoes, peeled (about 1 pound)
1 tablespoon salt
1 tablespoon olive oil
1 teaspoon olive oil
2 medium cloves garlic, finely chopped (about 2 teaspoons)
1 1/2 pounds ground lamb
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 bay leaf
1/3 cup red wine
1 (14.5-ounce) can whole peeled tomatoes, roughly crushed by hand
Kosher salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
2 tablespoons grated parmesan cheese
1/2 cup Greek yogurt
2 eggs, beaten
Ingredients
categorized
original
Produce
Bay leaf
(
1
)
Eggplant, large
(
1
)
Garlic
(
2
medium cloves
)
Onion, finely chopped, divided (about 1 cup), medium
(
1
)
Russet potatoes, peeled (about 1 pound)
(
2
)
Tomatoes, whole
(
1
(14.5-ounce) can
)
Meat
Ground lamb
(
1 1/2
pounds
)
Cooking & Baking
Allspice, ground
(
1/4
teaspoon
)
Cinnamon, ground
(
1/4
teaspoon
)
Flour
(
1
tablespoon
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil
(
1 1/3
tablespoon
)
Salt
(
1
tablespoon
)
Dairy
Butter
(
2
tablespoon
)
Greek yogurt
(
1/2
cup
)
Milk
(
1
cup
)
Parmesan cheese, grated
(
2
tablespoons
)
Refrigerated
Eggs
(
2
)
Beer, Wine & Liquor
Red wine
(
1/3
cup
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
41.1
Rating
1-100
15
Tweets
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Shares
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Views
59
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Recipe Stats
Published April 7, 2012 (10 months ago).
56 people saved this recipe.
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