Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure
Greek Lamb Moussaka
Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure comfort and makes a splendid centrepiece for memorable family occasions. Baking the aubergines instead of frying makes it healthier and faster. Moreover, the velvety addition of creamy béchamel sauce infuses a decadent richness, elevating every bite with luscious indulgence. A word of warning it is a tiny bit time consuming but it is worth it.
Serves:
6
Course Dinner, Lunch
Diet Child Friendly, Gluten Free, Grain Free, Sugar free
Servings 6
Ingredients
- 6-8 tbsp olive oil
- 500 g aubergines 2 large, sliced lengthways (0.5 cm)
- 350 g potatoes par cooked, peeled and sliced thinly (3-4 med potatoes)
- 50 g garlic finely minced (2 tbsp)
- 250 g onion 1 large onion, finely chopped
- 3 tsp ground oregano
- 3 tsp whole cumin seeds toasted and ground
- 1 ½ tsp cinnamon
- 500 g minced lamb 20% fat
- 3 tbsp tomato puree
- 150 red wine
- 150 ml water
- 15 g flat parsley leaves finely chopped
- Seasoning
For the cheesy bechamel:
- 500 ml milk
- 300 ml cream
- 80 g butter
- 80 g plain flour or GF flour rice or tapioca
- 140 g smoked cheese or strong cheddar or pecorino cheese grated
- 2 eggs beaten
- Pinch nutmeg
Method
- Preheat your oven to 180c. Cut the aubergines lengthways into 0.5cm pieces and arrange them on a baking tray. Brush the slices with 4 tbsp of olive oil, ensuring they are evenly coated and season them with salt and pepper. Bake the aubergines for approximately 25-30 minutes until they turn soft, golden and slightly floppy, remembering to turn them once during the cooking process.
- Meanwhile, in a large frying pan, heat 2 tbsp of olive oil over medium-high heat. Add minced garlic and cook for about 30 seconds to 1 minute, stirring constantly to avoid burning. Reduce the heat and add chopped onions, cooking them until they become soft and translucent -10-15 minutes. Add the oregano, cumin and cinnamon and cook for a further couple of minutes.
- Next, crumble the minced lamb into the pan and increase the heat slightly, Brown the lamb thoroughly, ensuring the mixture becomes quite dry. Stir in the tomato puree, wine and water, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley.
- To make cheesy béchamel sauce: In a small saucepan bring the milk and cream to a low simmer. In a separate saucepan melt the butter and stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk and cream. Cook until you have a thick sauce, then stir in the cheese until melted. Remove from heat and cool slightly, then beat in egg, seasoning and nutmeg
- Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Arrange potato slice next followed by meat again. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned. Remove from oven and allow to sit for 10 minutes before serving.
- Serve with a crispy green salad and a couple of slices of crusty sour-dough baguette.
Maggie's Tips
- Make ahead tips: All components of this dish can be prepared in advance and assembled, making it ideal for entertaining..
- Leftover storage tips: Moussaka will keep in the fridge for 3-4 days
- This dish freezes really well.
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