Lamb Moussaka
This comforting dish originates from Greece and is made with lamb mince, tomatoes, aubergines and herbs and spices. It is combined with a béchamel sauce and topped with cheese.
Ingredients
- 2 aubergines, sliced lengthways
- 50ml olive oil
- 1 onion, peeled and diced
- 3 cloves garlic peeled and crushed
- 1 k lamb mince
- 1 x 400g chopped tinned tomatoes
- 1 tbs tomato puree
- 300ml red wine
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 150ml red wine
- Salt and pepper
Sauce:
- 50g butter
- 2 tbs plain flour
- 500ml full fat milk
- 2 egg yolks
- 200g grated cheddar
- 1 ball mozzarella torn
To top:
- 3 tomatoes, sliced
Method
Pre heat the oven to 200c.
Fry the aubergines in half the oil and season.
In another pan, fry the onion garlic and lamb for 5 minutes then add all the remaining ingredients, bring to the boil then simmer for 15 minutes, season.
To make the sauce melt the butter in a pan, whisk in the flour then the milk, bring to the boil then take off the heat and whisk in the egg yolks.
In a large oven proof dish layer up the meat mix with the aubergines, top with the tomatoes then sauce, sprinkle over cheddar, dot with mozzarella and bake for 40 to 45 minutes.
Ingredients
- 2 aubergines, sliced lengthways
- 50ml olive oil
- 1 onion, peeled and diced
- 3 cloves garlic peeled and crushed
- 1 k lamb mince
- 1 x 400g chopped tinned tomatoes
- 1 tbs tomato puree
- 300ml red wine
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 150ml red wine
- Salt and pepper
Sauce:
- 50g butter
- 2 tbs plain flour
- 500ml full fat milk
- 2 egg yolks
- 200g grated cheddar
- 1 ball mozzarella torn
To top:
- 3 tomatoes, sliced
Method
Pre heat the oven to 200c.
Fry the aubergines in half the oil and season.
In another pan, fry the onion garlic and lamb for 5 minutes then add all the remaining ingredients, bring to the boil then simmer for 15 minutes, season.
To make the sauce melt the butter in a pan, whisk in the flour then the milk, bring to the boil then take off the heat and whisk in the egg yolks.
In a large oven proof dish layer up the meat mix with the aubergines, top with the tomatoes then sauce, sprinkle over cheddar, dot with mozzarella and bake for 40 to 45 minutes.
