Spiced Lamb Moussaka
with a Crispy Panko Topping
This moussaka is just a little bit different to your regular run-of-the-mill moussaka! Despite having the traditional spiced lamb and creamy flavours of a moussaka, it also involves charred courgettes (instead of aubergine) and pasta! This really is deliciously comforting 'treat food', perfect for a midweek meal
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
146
Penne Pasta
1
Ras-el-Hanout
18
Panko Breadcrumbs
1
Beef Stock Powder
1
Onion
200
Lamb Mince
1
Finely Chopped Tomatoes
1
Garlic Clove
1
Flat Leaf Parsley
1
Courgette
(May contain Celery)
112.5
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press) and finely chop the parsley (stalks and all). Put a large frying pan on medium-high heat (no oil!) and leave it to get hot for a couple of mins. While the pan gets hot, remove the ends from the courgette then slice into rounds about 1cm thick.
Lay the courgette slices in the hot pan and cook them until slightly charred, 3-4 mins each side. Season with salt and pepper and then remove to a plate or bowl. Meanwhile, put a large saucepan of water with a good pinch of salt on to boil for the wheat pasta.
Put a drizzle of oil in the now empty frying pan and add the onion and a pinch of salt. Cook, stirring occasionally, on medium heat until soft and golden, 6-7 mins, then stir in the garlic and ras-el-hanout and cook for 1 more minute. Meanwhile, add the pasta to the boiling water. Cook for 10 mins then drain in a colander, pop back in the now empty saucepan and drizzle with a little oil to stop it sticking together.
Add the lamb mince to the pan with the onion. Cook, stirring, until browned, 5 mins, then stir in the chopped tomatoes and stock pot. Bring to a simmer then cook on a low heat until rich and tomatoey, 10 mins. TIP: The liquid should have also reduced by about a third.
Meanwhile, pop the panko breadcrumbs, half the parsley, the hard Italian cheese and a pinch of salt and pepper in a small bowl. Stir in the olive oil (see ingredients for amount). Stir the crème fraîche, a pinch of salt and pepper and the remaining parsley into the drained pasta. Preheat your grill to high.
Spoon a third of the sauce into an ovenproof dish, then layer over half the pasta. Add the next third of sauce, then the remaining pasta. Spoon on the rest of the sauce, then layer over the courgette slices. Sprinkle on the cheesy breadcrumbs and pop under your grill until golden, 3-4 mins. Serve the lamb moussaka in bowls. Enjoy!
