Moussaka
The ultimate comfort food, this fragrant Mediterranean main will transport you back to the Greek isles of summer sunshine. Fresh oregano grows wild on the Greek hills and mint is the perfect accompaniment to lamb and so I incorporated both these herbs into this recipe for harmony and authenticity.
Serve simply with a fresh crunchy, chunky Greek salad, packed with salty cubes of feta, kalamata olives and a sprinkling of oregano.
As always, I recommend using the best quality ingredients and high-welfare, locally-sourced lamb, for our health and with respect for the environment.
Ingredients
Serves 6
750g lamb mince
1 large onion, finely chopped
1 large clove of garlic, microplaned
1 dried bay leaf
½ tsp cinnamon
1 ½ tsp dried mint
1 ½ dried oregano
1 tbsp plain flour
2 tbsp tomato puree
200ml red wine
400g tin of chopped tomatoes
Salt and pepper
2 aubergines sliced into ½ cm rounds
50ml olive oil
500g Maris Piper potatoes, peeled and thinly sliced into rounds
50g butter
50g plain flour
400ml milk
1 tsp nutmeg
1 egg, beaten
Method
1. Place the lamb, onion, garlic, herbs and spices into a large high-sided frying pan and cook for 10-15 minutes, stirring occasionally until the meat is browned and the onions softened. The natural fat in the lamb means no extra oil is needed here.
2. Sprinkle in the flour and stir in with a good pinch of salt and pepper.
3. Add the red wine, tomato puree and tinned tomatoes and bring to a simmer. Cook for 30 minutes, stirring occasionally. Taste and adjust the seasoning.
4. While the sauce is simmering, make the bechamel topping. Melt the butter in a saucepan, stir in the flour and cook for a minute. Gradually stir in the milk, add the nutmeg, season and simmer for 5 minutes. Remove from the heat and leave to cool before adding the egg.
5. Preheat your oven to 200c / Fan 180c
6. Heat 3 tbsp of olive oil in a large frying pan and fry the aubergine slices in batches, adding more oil when needed. Place the fried aubergine on a plate lined with kitchen paper to soak up any excess oil.
7. Cook the potatoes in a large saucepan for 5 minutes until just cooked, then drain and refresh under cold water to stop residual cooking.
8. Spoon half the meat sauce into a large ovenproof dish. Add the aubergines in one layer and then add the rest of the meat sauce.
9. Top with the sliced potatoes and coat with a thick layer of delicious bechamel sauce.
10. Bake for 40 minutes or until golden and bubbling.