Lamb Moussaka

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For best results, thaw moussaha, remove lid and bake in a hot oven, 180C for 30-40 min small/medium and 45-60 minutes for square/family size. Cook until hot and golden brown (it should be steaming when cut in the middle).To avoid dishes burning on top, cover with foil for the last 10 minutes.



Lamb mince, eggplant, red wine, potato, milk, tomato, butter, freerange eggs, parmesan, garlic, onion, flour, cinnamon, olive oil, fresh herbs, salt & pepper.