THE KHEEMA MOUSSAKA LAYERS

(Our Play on Moussaka with Indian Spices)

THE KHEEMA MOUSSAKA LAYERS

Ingredients: 2 Large Eggplants (sliced and grilled), 500g Lamb mince, 2 Red onions (pureed), 2 cloves Garlic, 20g Ginger, 1 tbsp Garam Masala, 1 tsp Turmeric, 1 tsp Chili powder, 500ml Béchamel, 100g Feta (crumbled)...

Ingredients

  • 2 Large Eggplants (sliced and grilled)
  • 500g Lamb mince
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 20g Ginger
  • 1 tbsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Chili powder
  • 500ml Béchamel
  • 100g Feta (crumbled)
  • 100ml Tomato passata

Cooking Method

  1. The Architect Fry meat, onion, and ginger until dark and charred.
  2. The Bloom Add spices and garlic with a 30ml splash of water; the hiss will release the warm oils.
  3. The Swell Add passata; simmer for 15 minutes until a thick curry-silk forms.
  4. The Marriage Layer eggplant and meat in a dish; top with béchamel mixed with feta.
  5. The Scorch Bake at 190°C for 30 minutes until charred and bubbling.
  6. The Final Flourish Top with fresh raw mint and pomegranate seeds.

Cuisine: Balkan

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