Meal 50 shows how I utilized the leftover deconstructed moussaka to make a succulent slow cooked lamb Abruzzi with a super silky smooth celeriac mash and soft spinach.
LAMB ABRUZZI RECIPE
Slow cook all of the ingredients in the order of the list below for 50 mins on the hob in one pan:
Rapeseed oil
X1 chopped garlic clove
X1 chopped red onion
X1 cup of chicken stock
A handful of chopped spring onion
Fresh oregano
Add leftover lamb/aubergine/tomato
Add leftover tinned tomatoes (small cup)
Add a splash of balsamic vinegar
GRIND IN PESTLE & MORTAR
A teaspoon of dried rosemary
Teaspoon of mint
Sprinkle of ground cinnamon
CELERIAC MASH RECIPE
1. Heat up a cup of milk
2. Add garlic and a knob of unsalted butter
3. Add pre-boiled celeriac and leftover potato
(Takes 15-20 mins to get soft)
4. Heat through for 5 mins in milk
5. BLEND
Season the mash with:
Ground fennel seeds/white pepper and squeeze half of lemon juice/parsley optional
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