Thai Lamb Moussaka Lahana
A unique twist on traditional moussaka, incorporating lahana and lamb in a Thai-inspired dish.
Ingredients
- ●1.5 pounds Lamb shoulderCut into 1-inch pieces
- ●2 medium LahanasSliced into 1/4-inch thick rounds
- ●4 large Fluffy egg whitesBeaten
- ●1/2 cup Greek yogurtPlain, non-fat
- ●2 tablespoons Thai red curry pasteAdjust to taste
- ●1 cup Coconut milkFull-fat
- ●1 tablespoon Fish sauceOptional, adjust to taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large pan, heat 2 tablespoons of oil over medium-high heat.
- 3
Add the lamb pieces and cook until browned, about 5 minutes. Remove from heat and set aside.
- 4
In the same pan, add the sliced lahanas and cook until they start to soften, about 3 minutes.
- 5
In a large bowl, whisk together the egg whites, yogurt, curry paste, and fish sauce (if using).
- 6
Add the cooked lamb and lahanas to the bowl, and stir to combine.
- 7
Pour the mixture into a 9x13-inch baking dish.
- 8
In a separate bowl, whisk together the coconut milk and a pinch of salt.
- 9
Pour the coconut milk mixture over the lamb mixture.
- 10
Bake for 25-30 minutes, or until the top is golden brown and the casserole is hot and bubbly.
- 11
Serve hot, garnished with fresh herbs if desired.