Linda, this is my favourite recipe for Moussaka. It originally called for ground lamb, but I almost always substitute beef and sometimes pork. As much as I love other cuts of lamb, I've never really cared for ground lamb. Home Cookin Chapter: Recipes From Thibeault's Table Moussaka ======== Source unknown edited 2 eggplants cut into 1/4 inch round slices. 3 large potatoes, peeled and sliced into 1/4-inch thick long slices 1/2 cup flour, seasoned with salt and pepper. vegetable oil. (1 to 2 inches deep) For the beef tomato sauce: 2 pounds lean ground beef/veal/pork or lamb. 1 large onion, medium diced 2 tablespoons minced garlic Salt Freshly ground black pepper 1 to 2 teaspoons ground allspice 1 teaspoon dried oregano 1/4 teaspoon cinnamon 1 large can tomatoes, chopped For the Bechamel: 4 tablespoons butter 4 tablespoons flour 4 cups milk garlic clove cracked (not minced) 1/4teaspoon freshly grated nutmeg 1 tablespoon lemon juice 3 egg yolks 1/2 cup Parmesan cheese Salt Freshly ground black pepper To Finish: 3/4 cup breadcrumbs 1/4 cup Parmesan cheese, grated . Slice eggplant and salt. Let sit for 10 to 15 minutes. Wipe dry. Season flour with salt and pepper. dip eggplant into flour and fry in hot oil turning when golden. Dry on paper towels. Fry potato slices until lightly golden. Remove the potatoes to a paper towel. For the ground beef Tomato Sauce mixture: Saute the ground beef for 2 minutes, until it begins to turn brown. Add the onions and garlic and saute for 5 more minutes. Season with salt and pepper. Drain off any excess fat from the pan. Season the mixture with allspice, oregano, and cinnamon and cook for 3 more minutes. Add the tomatoes. Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes. Check for seasoning. Remove from the heat and cool. For the Bechamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color. Slowly add the milk, whisking constantly. Add the garlic clove, the nutmeg and the lemon juice. Simmer, stirring constantly, over low heat for 15 minutes. The mixture should be fairly thick. Remove the garlic clove. In a separate bowl, whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs. This will temper the eggs. Whisk the egg/milk mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful not to let the mixture simmer. Season with salt and pepper. Remove from the heat and cool. To finish: Preheat the oven to 350 degrees. Sprinkle the bottom of a baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the beef tomato sauce mixture over the potatoes. Add another layer of eggplant and another layer of potatoes. Top with the remaining lamb mixture. Place one more layer of eggplant and potatoes over the beef mixture. Top with bechamel. Sprinkle with the Parmesan cheese. Place in the oven and bake for 45 minutes, or until the top is golden brown. Remove from the oven and let sit for 10 minutes before serving.

Deanna, I'm sorry you didn't care for the ground lamb. Maybe it's just my imagination but I only like it when it's fresh, not frozen. That limits to me to only buying it two places so I don't have it that often. I make a kibbe recipe posted here in the CF by Linda in TN many years ago. STUFFED KIBBEH For the shells: 8 ounces (about 1 1/2 cups) bulgur (cracked wheat) 1 pound ground lamb 1 onion, coarsely chopped salt & pepper For the stuffing: 1 onion, finely chopped 2 Tbs. Olive oil 2 Tbs. Pine nuts 1 pound ground lamb salt and pepper Sprinkle of cinnamon [my addition] Oil for deep frying To make the shells, soak the cracked wheat for about 20 minutes in hot water to cover by at least one inch; then drain and squeeze dry. Mix the meat, onion, salt and pepper for the shells until creamy. (An electric mixer can be used.) Then add the cracked wheat in batches and continue until the mixture is soft enough to work like a dough. Knead well by hand. For the stuffing, fry the onion in oil until soft; then add the pine nuts and fry until golden. Add the meat, salt, pepper and cinnamon and stir until the meat changes color. Wet your hands. Take a small egg-sized portion of the shell mixture and roll it into a ball. Make a hole in the center with your finger and shape into a thin-walled pot with a pointed bottom by turning and pressing it into your palm. Place some stuffing in the hole and pinch the top of the pot together to completely seal it inside. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently. Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on paper towels. Serve hot. Makes 15 to 20 depending on what size you make the balls. I follow the recipe exactly but instead of deep frying, I cook them outdoors on the grill, turning frequently.

Kay said "I have a black mini skirt, some spike heels and a sequined shirt" You must have swung through WalMart in Iowa on your way to Massachusetts, Kay, because I think I saw you there. Only you didn't mention that your shirt was EXTREMELY low cut and that your bosom was bigger than your shirt! BTW, you look older than 54. ;)

For those who think lamb smells/tastes too strong, it's the fat that has almost all of the smell/taste. Try the lamb tenderloin, you'll find it much milder. Wonderful sear-roasted or grilled with a pomegranate molasses glaze. Because my DH grew up in HK with a half-British stepfather, the ONLY lamb he likes is strongly-flavored, gamy lamb. We get a lot of lamb out in Northern CA that is so mild you really can't tell it from beef. Both of us prefer lamb with some "ooomph." But that's also because the beef out here is pretty "meh". We have great salads but lousy steakhouses, LOL. I do an intense curry paste - don't ask me for a recipe, since I make it differently every time, depending on what I have on hand - and rub it over rack of lamb or lamb chops. Yummy! We both hate mint sauce, although I once had a good savory one from a restaurant which was a nice surprise.