Enjoy a taste of the Mediterranean with lovely lamb Moussaka. Have a few plates of this flavoursome dish before succumbing to the Greek tradition of smashing your plate, not in disgust but in respect of the chef.
Serves 6
Ready in just over 2 hours
Per serving:
821kcals
60.4g fat (24.4g saturated)
44.8g protein
23.6g carbs
12.3g sugar
0.9g salt
1. Cook the onions and garlic in 2 tablespoons of the oil in a large frying pan until browned. Add the mince and fry over a high heat for 3-4 minutes. If your lamb is not lean, tip everything into a sieve set over a bowl and leave the cooking juices to settle. Spoon off and discard the fat and return the lamb to the pan with the juices. Add the red wine, tomato purée, canned tomatoes, cinnamon and oregano, and simmer gently for 30-40 minutes, stirring occasionally.
2. Meanwhile, slice the aubergines and brush with olive oil. Fry in batches on both sides in a separate pan until browned. Lay half the aubergine slices over the base of a 2.5-2.75-litre shallow ovenproof dish and season well. Remove the cinnamon stick from the sauce and spoon half of it over the aubergines. Repeat with the remaining aubergines and sauce.
3. Preheat the oven to 200C/fan180C/gas 6. Melt the butter in a non-stick pan, then add the flour and cook for 1 minute. Lower the heat and gradually beat in the milk until thickened slightly, then simmer very gently for 10 minutes, stirring occasionally. Stir in the cheese and nutmeg, and season. Cool slightly, then beat in the eggs. Pour the topping over the lamb and bake for 30-40 minutes, until golden brown and bubbling.
© delicious. magazine
Not quite the moussaka recipe you were after? Try these:
Moussaka with yogurt and cheese topping
Moussaka with feta topping
Vegetarian moussaka
Moussaka-style vegetable pasta
Greek pasta bake
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