Moussaka with lamb and calf

Name: Moussaka with lamb and calf
Yield: 4
Ingredients: Salt; 0.25 tsp Nutmeg; 0.25 tsp Dried Basil; 0.5 dl Oil; 0.5 tsp Dried Marjoram; 1 Eggs; 1 tbsp Minced parsley; 1 clove Garlic; 1 Onion; 1 Grated carrot; 1 tbsp Red wine; 1 dl Tomato puree; 2 tbsp Wheat flour; 2 tbsp Margarine; 3 Small aubergines; 3.5 dl Milk; 50 g Bacon cubes; 500 g Chop the lamb or beef.

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Moussaka with lamb and calf

		Salt
0.25	tsp	Nutmeg
0.25	tsp	Dried Basil
0.5	dl	Oil
0.5	tsp	Dried Marjoram
1		Eggs
1	tbsp	Minced parsley
1	clove	Garlic
1		Onion
1		Grated carrot
1	tbsp	Red wine
1	dl	Tomato puree
2	tbsp	Wheat flour
2	tbsp	Margarine
3		Small aubergines
3.5	dl	Milk
50	g	Bacon cubes
500	g	Chop the lamb or beef.

Instructions for Moussaka with lamb and calf

To prepare the Moussaka with lamb and calf recipe, please follow these instructions:

The aubergines are cut into thin slices, sprinkle with salt and stand 10 min. They are dried, shaken in oil and half placed in a greased oven dish. The meat sauce is cooked as described under (eg) spaghetti sauce, but only boiled for a few minutes. The meat sauce is put in the dish and covered with eggplant discs. The gratin gravy is baked and leaned with the egg. The sauce is poured over the dish. Bake approx. 45 min. In preheated oven at 175 degrees. You can put thin cheese slices at the top for the last 10 minutes.

Moussaka with lamb and calf

Ingredients for Moussaka with lamb and calf

Instructions for Moussaka with lamb and calf

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