Lamb moussaka

Lamb Moussaka

Theres no rushing a good moussaka. Each component needs its own love and attention before the magnificent union takes place. Supermarkets the land over have given this dish a bad reputation – layers of runny slime with some lumpy bits of meat thrown in for good measure. Make your own and be ready for your taste buds to ask for your hand in marriage. Go on, give it some love.

Ingredients

Meat sauce

2 tbsps olive oil
1 large onion, diced
2 cloves garlic, minced
1kg minced lamb (you could use beef instead, but if you do, I’m taking you off my Christmas card list)
2 tins chopped tomatoes
3 tbsps tomato puree
125ml water
3 tsps fresh parsley, chopped
1 tsp ground cinnamon
1 tsp sugar
Salt
Pepper
2 large aubergines, cut into 1cm slices

Bechamel sauce

90g butter
75g plain flour
800ml milk
1/4 tsp nutmeg
80g cheddar cheese (or Kefalograviera if your local supermarket is fancier than mine)
2 eggs, lightly beaten
Salt
Pepper

Method

To make the bechamel sauce – melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Add in milk bit by bit, stirring until you have a smooth sauce. Stir in nutmeg and cheese. Season to taste. Remove from heat and stir in eggs, being very careful not to let them scramble. Set aside.

To make meat sauce – Heat oil in pan and fry off onion until translucent. Add in lamb mince and keep stirring until it is browned all over. Add in garlic, cinnamon, sugar and tomato puree, cook for a few minutes. Now add in tinned tomatoes and water. Give it all a good mix and leave to simmer of a low heat for 35 minutes. Stir in parsley and season to taste.

Aubergine slices – wash and dry your aubergines and cut into 1cm slices. Lay out onto a baking tray and lightly brush with oil on both sides. Place under the grill, turning once, until they start to turn slightly golden brown. Set aside until meat sauce is ready.

Assembly – spread half of the meat sauce mixture into the bottom of a large casserole dish. Layer over half of the aubergine slices then spoon over half of the bechamel sauce. Repeat with remaining meat sauce, then rest of the aubergine and topping off with the last of the bechamel. Sprinkle over a small amount of grated cheese then bake in the oven at 180˚C for 35 minutes.

Serves 4

 

Lamb moussaka
Author: Cheryl
Prep time:
Cook time:
Total time:
Serves: 4
Theres no rushing a good moussaka. Each component needs its own love and attention before the magnificent union takes place. Supermarkets the land over have given this dish a bad reputation – layers of runny slime with some lumpy bits of meat thrown in for good measure. Make your own and be ready for your taste buds to ask for your hand in marriage. Go on, give it some love.
Ingredients
  • Meat sauce
  • 2 tbsps olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1kg minced lamb (you could use beef instead, but if you do, I’m taking you off my Christmas card list)
  • 2 tins chopped tomatoes
  • 3 tbsps tomato puree
  • 125ml water
  • 3 tsps fresh parsley, chopped
  • 1 tsp ground cinnamon
  • 1 tsp sugar
  • Salt
  • Pepper
  • 2 large aubergines, cut into 1cm slices
  • Bechamel sauce
  • 90g butter
  • 75g plain flour
  • 800ml milk
  • 1/4 tsp nutmeg
  • 80g cheddar cheese (or Kefalograviera if your local supermarket is fancier than mine)
  • 2 eggs, lightly beaten
  • Salt
  • Pepper
Instructions
  1. To make the bechamel sauce – melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Add in milk bit by bit, stirring until you have a smooth sauce. Stir in nutmeg and cheese. Season to taste. Remove from heat and stir in eggs, being very careful not to let them scramble. Set aside.
  2. To make meat sauce – Heat oil in pan and fry off onion until translucent. Add in lamb mince and keep stirring until it is browned all over. Add in garlic, cinnamon, sugar and tomato puree, cook for a few minutes. Now add in tinned tomatoes and water. Give it all a good mix and leave to simmer of a low heat for 35 minutes. Stir in parsley and season to taste.
  3. Aubergine slices – wash and dry your aubergines and cut into 1cm slices. Lay out onto a baking tray and lightly brush with oil on both sides. Place under the grill, turning once, until they start to turn slightly golden brown. Set aside until meat sauce is ready.
  4. Assembly – spread half of the meat sauce mixture into the bottom of a large casserole dish. Layer over half of the aubergine slices then spoon over half of the bechamel sauce. Repeat with remaining meat sauce, then rest of the aubergine and topping off with the last of the bechamel. Sprinkle over a small amount of grated cheese then bake in the oven at 180˚C for 35 minutes.
  5. Serves 4

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