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Turkish Moussaka
  1. Bring lamb to room temperature, season with salt and pepper
  2. Pour oil into large skillet, bring to high temperate
  3. Add lamb to skillet and sear all sides, stirring often
  4. Place lamb in crockpot, reduce temperature on skillet
  5. De-glaze pan with red wine
  6. Add garlic and onion, cook until translucent
  7. Add garlic and onion to crockpot
  8. Peel and cube eggplant
  9. Layer eggplant on top of other ingredients in crockpot
  10. Cover with chicken stock
  11. Cook on high for 2 hours
  12. Add tomatoes, tomato sauce, tomato paste, and potatoes
  13. Cook on low for 6 hours, or until potatoes are tender
  14. Serve with a dollop of plain yogurt
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