MoussakaPrep.Time: 40 mins
Cook.Time: 60 mins
Large Frying Pan
Large Glass Roasting Dish
Ingredients500g/1.1lb Lamb Mince
1 Large Aubergine (Eggplant)
4 Large Potatoes
1 Red Onion
1 Cooking Onion
2-3 Cloves Garlic
1 Tin Chopped Tomatoes
Half Tube Tomato Puree
5-6 Tbsp Olive Oil
2 Lamb Stock Cubes
Small Pinch of Cinnamon
2 tsp Mixed Herbs
50g/2oz Cheddar Cheese
1 Sliced Fresh Tomato
200g/7oz Cheddar Cheese
25g/1oz Plain Flour
1 Fresh Egg
½ a Nutmeg (grated finely)
MethodChop onions finely and fry gently in 2 Tbsp olive oil in the large saucepan until softened.
Finely chop the garlic and add to the onions; sauté for a few minutes then add the mince.
Cook mince until brown then drain off any excess liquid to remove the fat.
Add the stock cubes, black pepper and cinnamon and stir well to coat the meat.
Pour in tinned tomatoes, herbs and the tomato puree.
Stir well and simmer for 20 mins to reduce, then remove from heat to cool.
Peel potatoes and thickly slice potatoes and aubergine (eggplant).
Fry slices in 3-4 Tbsp olive oil over a medium heat to brown, dry with kitchen roll for later use.
Now is a good time to preheat the oven to 220°c / 425°f / gas mark 7.
For the cheese sauce, put flour, butter and milk in a saucepan over a medium heat.
Whisk gently until the butter has melted.
Using a wooden spoon, keep stirring until the sauce has thickened nicely.
Add the cheees and stir until dissolved.
Once all the cheese is melted into the sauce, add the beaten egg and nutmeg and stir well.
Put about a third of the meat mixture into the glass dish and cover with a layer of potatoes and a third of the cheese sauce.
Add another third of the meat mixture, cover with aubergines and a third of the cheese sauce.
Add last of the meat mixture, cover with a layer of potatoes and the rest of the cheese sauce.
Garnish with the sliced tomatoes, 50g / 2oz grated cheese and some black pepper.
Cook in the centre of the oven for 60 minutes, then serve with seasonal vegetables.
Homepage Print this recipe
Copyright 2020, perfectdinner.info