Lamb Moussaka
Lamb, aubergine, potato, garlic, onion, cinnamon, cumin, oregano and a creamy bechamel sauce. This classic Greek dish is a real crowd pleaser.
Ingredients
- 3 aubergines, sliced lengthways
- 50ml vegetable oil
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and crushed
- 1kg lamb mince
- 2 x 400g tinned chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 150ml red wine
- Salt and pepper
Sauce
- 500ml full fat milk
- ½ shallot, peeled
- 2 cloves
- 1 bay leaf
- 50g butter
- 2 tbsp plain flour
To top
- 200g cheddar, grated
- 2 balls mozzarella, torn
To serve
- Italian leaves, dressed
Method
- Preheat the oven to 200°C.
- Fry the aubergines in half of the oil and season.
- In another pan, fry the onion, garlic and lamb for 5 mins, then add all the remaining ingredients. Bring to the boil, simmer for 15 mins and season.
- To make the sauce, heat the milk with the shallot studded with the bay leaf and cloves. Melt the butter in a pan, whisking in the flour followed by the milk. Bring to the boil, then take off the heat.
- In a large ovenproof dish, layer up the meat mix with the aubergines, top with sauce and sprinkle over the cheddar and mozzarella. Bake for 40-45 mins.
- Serve with dressed Italian leaves.
Ingredients
- 3 aubergines, sliced lengthways
- 50ml vegetable oil
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and crushed
- 1kg lamb mince
- 2 x 400g tinned chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 150ml red wine
- Salt and pepper
Sauce
- 500ml full fat milk
- ½ shallot, peeled
- 2 cloves
- 1 bay leaf
- 50g butter
- 2 tbsp plain flour
To top
- 200g cheddar, grated
- 2 balls mozzarella, torn
To serve
- Italian leaves, dressed
Method
- Preheat the oven to 200°C.
- Fry the aubergines in half of the oil and season.
- In another pan, fry the onion, garlic and lamb for 5 mins, then add all the remaining ingredients. Bring to the boil, simmer for 15 mins and season.
- To make the sauce, heat the milk with the shallot studded with the bay leaf and cloves. Melt the butter in a pan, whisking in the flour followed by the milk. Bring to the boil, then take off the heat.
- In a large ovenproof dish, layer up the meat mix with the aubergines, top with sauce and sprinkle over the cheddar and mozzarella. Bake for 40-45 mins.
- Serve with dressed Italian leaves.
