MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Lamb Neck Moussaka
 Categories: Lamb/mutton, Vegetables, Potatoes, Cheese, Herbs
      Yield: 6 servings

     100 ml Canola oil
       2 lb Lamb necks
       4    Onions; thin sliced
       4 cl Garlic; crushed
       2 tb Tomato paste
       4 c  Lamb stock
       4 c  Veal stock
      14 oz Can crushed tomatoes
     1/2    Cinnamon stick
       1 pn Dried oregano or rigani
       2    Desiree potatoes; sliced
            - 2/16" thick
       2    Eggplants; sliced
            - 3/8" thick
            Nutmeg; freshly grated
            Greek salad (optional)
            Greek-style yoghurt;
            - to serve 

MMMMM-----------------------CHEESE SAUCE-----------------------------
      2 tb  Unsalted butter
  1 3/4 oz  A-P flour
      2 c   Milk
  1 3/4 oz  Parmesan; finely grated
  1 3/4 oz  Kefalotiri; fine grated

  Set oven to 150 C/300 F. 

  Heat half the oil in a large casserole over medium-high heat, add
  lamb neck, season to taste and turn occasionally until golden (3-5
  minutes). Remove lamb and set aside. Add onion and garlic to
  casserole, stir occasionally until golden (7-10 minutes). Add
  tomato paste and stir continuously for 2 minutes, then add stocks,
  tomato, cinnamon, and oregano and bring to a simmer. Add lamb neck,
  cover and bake until lamb is tender (2-1/2 hours). Add potato to
  casserole and bake until potato is cooked through and lamb is very
  tender (20-25 minutes), set aside to cool.

  Remove lamb and potato from liquid. Coarsely shred lamb (discard
  bones and sinew) and place in a large bowl. Strain liquid, add
  braising solids to lamb with enough liquid to moisten (about 2 tb),
  season to taste and set aside.

  Meanwhile, heat remaining oil in a large frying pan over high heat
  until smoking, fry eggplant in batches, turning once, until golden
  (1-2 minutes each side), drain on absorbent paper and set aside.

  For cheese sauce, melt butter in a saucepan over medium heat, add
  flour and stir frequently until combined (1-2 minutes). Add milk
  2 tb at a time, stirring well after each addition, until all milk
  is incorporated, then stir occasionally until thick (3-5 minutes).
  Remove from heat, stir in cheeses, season to taste, set aside and
  keep warm.

  Increase oven to 180 C/186 G. 

  Divide eggplant among six (18 oz) capacity ovenproof dishes, top
  with lamb then potato slices then cheese sauce. Bake until golden
  (25-30 minutes). Season to taste with freshly grated nutmeg and
  serve immediately with yoghurt and Greek salad.

  Recipe by Matthew Kemp from The Burlington restaurant in Sydney.

  RECIPE FROM: https://www.gourmettraveller.com.au

  Uncle Dirty Dave's Archives

MMMMM