A twist on the typical moussaka dish, this Turkish recipe is full of flavour
Completely gluten free, this dish is quite easy to put together, doesn’t take too long to cook and is very tasty. There is a slight spice kick in the dish, but it is not too strong!
Servings
2
Prep time:
10min
Cook time:
60min
Difficulty:
Easy
Ingredients
- 250g lamb mince
- 2 courgettes
- 1 aubergine
- 5tbsp olive oil
- 4 tomatoes
- 1 green chilli
- 1 red onion or shallot
- 2 garlic cloves
- 200g chopped tomatoes
- 1tbsp dried red chilli flakes
- 1/2tsp ground cinnamon
- salt and pepper to taste
We used both courgettes and aubergines in this dish- but you can use either one, or even try using other vegetables instead.
To make this easier to serve, you can use cook this in individual oven dishes for each person.
Feel free to adjust the amount of green chillis and dried red chilli flakes on personal preference and taste-you can substitute the chilli for sweet paprika instead.
Step by Step Instructions
Step 1
First, place the minced lamb in a pan on medium heat, and cook for around 15 minutes, breaking up the lamb with a wooden spoon and stirring occasionally.
Step 2
Whilst the mince is cooking, slice the courgette lengthways into half-inch strips.
Step 3
Heat 1tbsp of olive oil in a frying pan, and then pan fry the courgette strips- you may need to do this in baches. Cook for around 2 minutes on each side until slightly golden, then remove and place on some paper towels to drain. Repeat for the rest of the courgette slices, adding more olive oil if necessary (4tbsp of olive oil should be enough here- and 1tbsp should be left over for later)
Step 4
Now do the same with the aubergine- slice lengthways, pan fry for a few minutes on each side and drain on the same paper towels.
Step 5
Once the lamb has cooked for 15 minutes you can make the sauce.
Slice the onion and green chilli and roughly chop the tomatoes- add all of this to the lamb, stir, and cook for 5 minutes.
Step 6
At this point, preheat the oven to 160 degrees C (330 degrees F).
Then, using a garlic press, add the garlic cloves to the pan, add the 1tsbp of olive oil, ground cinnamon and chilli flakes, and the chopped tomatoes. Add salt and pepper to taste, mix everything well, then simmer for 15 minutes.
Step 7
The dish is now ready to go in the oven. Use a medium-sized oven dish of around 15cm-20cm in size, and place around a third of the courgette and aubergine slices in the bottom, then add half of the meat sauce on top, making sure it is evenly spread. Then add half of the remaining courgette and aubergine slices, followed by the rest of the meat sauce. Finally, top with the remaining vegetable slices. Bake for 20 minutes.
Step 8
The dish is now ready to serve. Enjoy!
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