Lamb Moussaka

Layered aubergine, lamb mince and a creamy béchamel topping, baked until golden.

SHOPPING LIST

• lamb mince500g
• aubergine2
• onion1
• garlic cloves2
• tomato puree2 tbsp
• ground cinnamon1 tsp
• dried oregano1 tsp
• beef stock cube1
• butter40g
• plain flour40g
• milk500ml
• cheddar cheese100g
• olive oil3 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Slice the aubergines into rounds, sprinkle with salt and leave for 10 minutes, then pat dry.
2. 2Heat the olive oil in a pan and fry the aubergine slices for 3 minutes per side until golden, then set aside.
3. 3In the same pan, fry the chopped onion and crushed garlic for 3 minutes.
4. 4Add the lamb mince and brown, then stir in tomato puree, cinnamon, oregano and crumbled stock cube.
5. 5Simmer the lamb sauce for 10 minutes with 100ml water.
6. 6Make the béchamel by melting the butter, stirring in the flour, then slowly whisking in the milk until thick.
7. 7Stir the grated cheese into the béchamel until melted.
8. 8Layer the aubergine and lamb sauce in an ovenproof dish, then pour the béchamel over the top.
9. 9Bake at 190°C for 40 minutes until the top is golden and bubbling.

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