Serves 6. One of my mum’s favourite lamb dishes. I ate this a lot growing up! Seems like a Greek lasagne to me! Serve with a dressed garden salad.
1 large onion
2 cloves garlic
800g minced lamb
1 can tomatoes
2 bay leaves
2 tbl tomato purée
1 glass red wine
3 aubergines
1 tsp sugar
salt & peper
2tsp oregano
1/2tsp cinnamon
topping:
50g butter
50g plain flour
450ml milk
50g grated cheese
2 eggs
nutmeg
Fry the onion till translucent. Add the lamb and fry till brown. Add the garlic, wine, bay leaves, cinnamon & tomato and simmer for 20 minutes. add salt, pepper & oregano to taste.
Slice and fry the aubergine till softened.
for the sauce – make a roux with the flour & butter and slowly mix in the milk – bit by bit till you get a white sauce. Add the nutmeg and cheese and season to taste.
Once the sauce is thick and seasoned, remove from heat, and cool for 5 mins before beating in the 2 eggs.
To make the moussaka, layer the meat and aubergine in a lasagne pan. Spread the cheese sauce on top, and finish with grated nutmeg.
Bake for 50 minutes at 180°c until the sauce topping is fluffy and golden.
You can also add potato slices with or instead of the aubergine if you like.