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Lamb Moussaka With Currants

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs Dutch 1 Servings

INGREDIENTS

5 T Olive oil
3 Green bell peppers, seeded
cut into 1/2-inch pieces
1 1/2 lb Ground lamb
2 c Chopped onion
2/3 c Dry red wine
1 t Cayenne pepper
2 28-ounce Italian-style
tomatoes drained
chopped
1/2 c Dried currants
2 T Tomato paste
1 pn Ground nutmeg
2 Eggplants, about 2 1/4
pounds total cut
lengthwise into
1/4-inch-thick slices
2 t Sea salt
Olive oil
1 lb Russet potatoes, about 2
medium peeled
3 c Plain yogurt, do not use
low-fat or nonfat
3 Egg yolks
Servings

INSTRUCTIONS

1998    
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high
heat. Add peppers and Sauté until tender and beginning to color,
about 8 minutes. Transfer peppers to bowl. Heat remaining 3
tablespoons oil in same Dutch oven over medium-high heat. Add lamb  and
Sautéuntil cooked through, breaking up with back of spoon, about  6
minutes. Add onion and Sauté until onion is tender, about 6  minutes.
Add wine and cayenne pepper and cook 2 minutes. Stir in  tomatoes,
currants, tomato paste and nutmeg. Reduce heat to medium.  Cover and
simmer until sauce is very thick and reduced to 6 cups,  stirring
occasionally, about 1 hour 10 minutes. Season to taste with  salt and
pepper.  Meanwhile, line large baking sheet with foil. Arrange eggplant
slices  in layers on prepared sheet, sprinkling each layer with sea
salt. Let  stand at room temperature 30 minutes.  Preheat broiler. Line
another large baking sheet with foil. Pat  eggplant slices dry with
paper towels. Arrange some of eggplant  slices in single layer on
second prepared sheet. Brush lightly with  olive oil on both sides.
Broil until golden brown, about 4 minutes  per side. Transfer to
platter. Repeat with remaining eggplant.  Boil potatoes in large pot of
salted water 5 minutes. Drain. Cool. Cut  potatoes into 1/4-inch-thick
slices.  Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish
with oil.  Arrange potatoes in bottom of dish. Arrange half of eggplant
slices  over potatoes. Pour half of sauce over. Arrange Sautéed
peppers over  sauce. Arrange remaining eggplant over peppers. Pour
remaining sauce  over.  Bake moussaka until bubbling around edges,
about 45. Spoon off any  excess fat. Using back of spoon, press down on
moussaka to compact  layers. Whisk yogurt and egg yolks in medium bowl
to blend. Pour over  moussaka, covering completely. Bake until yogurt
topping is softly  set, about 15 minutes. Transfer baking dish to rack
and let stand 20  minutes. (Can be prepared 1 day ahead. Cool. Cover
and refrigerate.  Rewarm in 400°F. oven until heated through, about 30
minutes.) Spoon  moussaka onto plates.  Bon Appétit May 1995  Posted
to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16,

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