Lamb carrot and zucchini moussaka
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, chopped
- 500 g (1 lb 2 oz) lamb leg steaks, trimmed and cut into 2 cm (¾ inch) chunks
- 1 teaspoon dried oregano
- 1 carrot, cut into 1.5 cm (⅝ inch) chunks
- 1 zucchini (courgette), cut into 1.5 cm (⅝ inch) chunks
- 250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes)
- 2 eggs
- 250 g (9 oz/1 cup) plain yoghurt
- 75 g (2½ oz/½ cup) finely crumbled feta cheese
- 1 teaspoon cornflour (cornstarch)
- ½ teaspoon freshly ground nutmeg
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