Shop now button

Lamb Moussaka

Ingredients

Serves 4

  • 450g minced lamb
  • 4 aubergines
  • 2 crushed gloves of garlic
  • 1 chopped onion
  • 3 diced plum tomatoes
  • 1 glass of red wine
  • 150ml chicken stock
  • 200ml white sauce
  • 2 eggs
  • pinch of nutmeg
  • pinch of cinnamon
  • pinch of cumin
  • 50g grated cheddar cheese
  • 50g grated mozzarella
  • 2 tbsp chopped mint
  • salt, black pepper

Cooking instructions

Preheat the oven to 190C/375F/Gas5. Slice the aubergines and fry on both sides in a little olive oil. Take out and place on kitchen paper to drain. In the same pan, fry off the onions and garlic. Add the minced lamb and fry until brown. Add the tomatoes, cumin, cinnamon, and wine. Add the chopped mint and stock in stages to allow it time to absorb.

In an ovenproof dish, layer the aubergines and lamb mince, finishing with a layer of aubergines. Mix the eggs, nutmeg and seasoning into the white sauce and spoon over the top of the aubergine and scatter with the grated cheese. Bake in the oven for 20 – 25 minutes. Serves 4.