Lamb Moussaka

Try something different this Easter and instead of cooking up a full Sunday Roast, opt instead for a creamy moussaka with aubergines, a Greek classic!

Lamb Moussaka
PREP TIME 30 minutes COOK TIME 1-2 hours MAKES

Ingredients

  • 750g of minced lamb
  • 2 aubergines, cut 1cm slices
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 teaspoon of dried oregano
  • 1 ½ teaspoon of mint
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon of plain flour
  • 200ml of red wine
  • 400g of chopped tomatoes
  • 2 tablespoons of tomato puree
  • 7 tablespoons of olive oil
  • 500g of Maris Piper potatoes, peeled and sliced into 1cm
  • Salt and pepper to season
  • White sauce:
  • 50g of butter
  • 50g plain flour
  • 400ml of milk
  • 1 teaspoon of ground nutmeg
  • 25g grated Parmesan
  • 1 egg beaten

Preparation method

  1. Take the prepared slices of aubergine and place in a colander before sprinkling with salt and placing to the side for around 10 minutes.
  2. Using a large frying pan, add the minced lamb, onions, cinnamon, garlic, oregano mint and bay leaves before cooking over a medium heat for around 10 minutes. Use a spatula to break up the meat.
  3. After 10 minutes and once the meat is beginning to brown, add the flour and loads of salt and pepper followed by the wine, tomato puree and the chopped tomatoes, before bringing the mixture to a simmer. Leave the ingredients to simmer for around 30 minutes until the sauce has thickened, stirring occasionally throughout.
  4. Take the prepared aubergine and rinse under a cold tap to wash the salt off before drying with kitchen roll.
  5. In a clean frying pan, heat 3 tablespoons of oil in the pan before frying the aubergine for 2-3 minutes on each side. When cooked, remove the aubergine from the pan and leave to drain on kitchen paper.
  6. In a large saucepan add water and bring the pan to the boil. When the water has begun to boil, turn it down, before adding the potatoes into the pan. When cooked, drain the potatoes in a colander.
  7. Preheat the oven to 180°C.
  8. While the oven is preheating, you can now make the white sauce. in a large saucepan, add the butter and flour together before stirring. cook the ingredients together for a second or two before stirring in the milk. Take half of the grated Parmesan and the nutmeg and add into the pan. Leave the saucepan on the heat to simmer for around 4-5 minutes before seasoning with salt and pepper.
  9. When removing the saucepan with the white sauce from the heat, quickly add in the beaten egg, stirring thoroughly.
  10. In a large ovenproof dish, add a layer of the minced meat ingredients before covering with a layer of the potatoes and then a layer of the aubergines. Repeat the layer process once again before finishing with a layer of aubergines. Taking the white sauce, pour over the top of the moussaka a thick and even layer before sprinkling with the remaining Parmesan cheese.
  11. Place the completed moussaka into the preheated oven to bake for around 40 minutes or until it has turned an enticing golden brown shade.