Moussaka

By Saveur
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Lamb
Amy Anderson   •  17 Oct   •  Report
I found this recipe on Pinterest. But I wanted to comment on it here too! Soooo great!! I didn't have currants so I used golden raisins. The b├ęchamel makes it super decadent. I love cooking with ground lam
Amy Anderson   •  17 Oct   •  Report
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Ingredients

1 28-oz. can whole peeled tomatoes,

undrained

1/4 cup dried currants

4 tbsp. extra-virgin olive oil

1 lb. ground lamb

1 tsp. cayenne

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground allspice

Kosher salt and freshly ground black pepper,

to taste

6 cloves garlic, finely chopped

2 medium yellow onions, finely chopped

1 red bell pepper, stemmed, cored,

and finely chopped

1 cup red wine

1 1/2 cups canola oil

1 1/2 lbs. eggplant, cut crosswise

into 1/4"-thick slices

1 large russet potato (about 1 lb.),

cut crosswise

6 tbsp. unsalted butter

1/2 cup flour

2 1/4 cups milk

1 bay leaf

Freshly grated nutmeg, to taste

1/2 cup plain Greek yogurt

3 egg yolks

1 cup grated Parmesan

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