Ultimate Baked Lamb Moussaka
The secret? Manifesting a thick bechamel studded with sheep cheese on top giving this version a rich and tangy layer that perfectly complements the smokey eggplant, tomatoes, and meat sauce. Also well cooked potato "chunks" a technical term for a very cheffy cut all makes for a dish that is hearty but not slip sloppy.
Ingredients
Bone Broth (Water, Chicken - Whole, Carrots, Onion, Celery, Garlic, Black pepper, Bay leaves), Bechamel (Milk, Butter, Flour (GF), Himalayan salt, Nutmeg), Potato, Eggplant, Lamb Shoulder, Italian tomato, Sheeps Feta, Prunes, Pomegranate, Cinnamon.
Preparation and storage notes
LID OFF - Reheat in oven for 35-45 mins at 180. Cover loosely w foil IF browning too much. Serve with a large extended family and discuss how food was better in the old country.