Moussaka without eggplant!

This is not a traditional moussaka as it contains carrot, potato and chickpeas but let me tell you it is delicious! It is pretty hard to mess up as well and looks great cooked and served in individual ramekins. I stole this recipe from my husband!

Ingredients

4 washed potatoes, cut into 5mm slices

1 large carrot, peeled and grated

2 tbspn olive oil

1 onion, finely diced

4 cloves of garlic, diced

650g premium lamb mince

1/2 tspn ground cumin

1 cinnamon stick

100g tomato paste

1 tblspn plain flour

1 punnet roma tomatoes

400g can chickpeas, rinsed and drained

5 egg yolks, separated into 2 yolks and 3 yolks

1 cup grated parmesan cheese

400g ricotta

500g greek-style yoghurt

Method

Preheat the oven to 180 degrees. Grease 8 ramekins with butter or spray oil.

Bring a saucepan of salted water to the boil, and cook potatoes for 10 mins or until soft.

Heat oil in a pan and add onions and garlic. When the onions are starting to brown, add the mince and cook until brown. Add cumin and cinnamon stick and cook for a minute or so before adding tomato paste and flour. Cook for another few minutes before adding chickpeas, carrot and tomatoes. Cover with a lid and let simmer for 20 mins or until tomatoes are soft.

When the potatoes are cooked, drain and let cool. Place the potato slices into a large bowl with 2 egg yolks and a quarter of the parmesan cheese. Toss the ingredients carefully, then place enough into each ramekin to make a 1cm base.

Place the remaining 3 yolks, half the parmesan, yoghurt and ricotta in a bowl and whisk to combine. Add salt and pepper to taste.

Remove the cinnamon stick from the mince mixture and spoon over the potatoes. Spoon the yoghurt mix over the top, and then sprinkle the remaining parmesan over the top. Place the ramekins on an oven tray and pop in the oven for 30 mins or until the tops have browned.

Enjoy!