For this recipe, I thought I’d draw inspiration from my upbringing in Cyprus. Looking in the box, I could see quite a few items which would go into a moussaka. I’ve actually written a recipe for this on the blog previously, so I thought I’d try something a little different. And this is where the idea for a Greek ‘curry’ came from.
Greek Lamb Curry
1 white onion (chopped finely)
2 cloves of garlic (minced)
2 aubergines (chopped into bite-sized chunks)
400g lamb mince
1 tin of chopped tomatoes
1 tin of chick peas (drained)
1 tsp cumin
1 tsp coriander
1 tsp cayenne pepper
1 tsp paprika
1 tsp cinnamon
1 tbsp tomato purée
Salt and Pepper
1 cup of brown rice
- Fry the onion in a medium sized pan (one which has a lid) on a medium heat, with a dash of olive oil, for a few minutes or until soft.
- Add the garlic and aubergines, still on medium heat, and cook for another few minutes, also until soft.
- Add the lamb mince and cook for 3-5 minutes, until thoroughly cooked through and starting to brown.
- Add the chopped tomatoes, chick peas, all of the herbs, spices and tomato purée, and a dash of salt and pepper.
- Pop on the lid, turn the heat down to low, and allow to simmer for 15 minutes.
- Boil the kettle and fill a pan with boiling water. Once bubbling, add the rice and leave to cook for 10-15 minutes (depending on how firm you like your rice).
- Serve up the rice and top with the lamb curry sauce.
- You can also add a dollop of greek yoghurt and some feta cheese on top!
It has a lot of the same flavours and ingredients as moussaka, but served on top of rice. And it was very tasty indeed – it got the thumbs up from hubby! From now on I’m definitely going to consider this over a traditional moussaka, as it was a hell of a lot easier (and quicker!)