Lamb Moussaka

With 2 young children and a restaurant, I have found myself doing more batch cooking than ever. Many people ask "how do you do it?" and this is my secret. Cook a meal where the leftovers can sit in the fridge to have again in 2 days' time and will require very little effort to reheat! Stews & curries always taste better when they have been in the fridge for a few days and moussaka is no different. For a cheaper alternative to lamb, ask your butcher for mutton. It'll taste just as good. Here's my recipe for a knockout lamb moussaka.

Ingredients

Ÿ 1 lb ground lamb

Ÿ 2 medium aubergines

Ÿ 2 medium potatoes

Ÿ 1 large onion, diced

Ÿ 3 cloves garlic, minced

Ÿ 60ml cup rapeseed oil

Ÿ 1 tablespoon tomato paste

Ÿ 1 teaspoon ground cinnamon

Ÿ 1 teaspoon ground allspice

Ÿ 1 teaspoon dried oregano

Ÿ 1/4 teaspoon cayenne pepper

Ÿ Salt and pepper to taste

Ÿ 1/4 cup breadcrumbs

Ÿ 1/4 cup grated Parmesan cheese

Ÿ 2 tablespoons butter

Ÿ 2 tablespoons all-purpose flour

Ÿ 2 cups whole milk

Ÿ 1/4 teaspoon ground nutmeg

Ÿ 1 egg, beaten

Ÿ Fresh parsley, chopped, for garnish

Method

1. Preheat your oven to 190°C.

2. Peel and slice the aubergine and potatoes into 1/4inch-thick rounds. Lightly salt and place them in a colander for about 30 minutes to draw out the excess moisture.

3. In a large pan, heat the rapeseed oil over mediumhigh heat. Add the ground lamb and cook until browned, stirring occasionally.

4. Add the onion and garlic to the pan and cook until softened this will take about 7 to 8 minutes.

5. Stir in the tomato paste, cinnamon, allspice, oregano, cayenne pepper, salt, and pepper and cook for another 5 minutes.

6. In a separate frying pan, toast the breadcrumbs until golden brown, then mix in the grated Parmesan cheese. Set aside.

7. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking constantly, until the mixture thickens. Stir in the nutmeg and season with salt and pepper.8. Rinse the eggplant and potatoes and pat dry. Arrange them in a single layer in a baking dish. Spoon the lamb mixture on top, then pour the béchamel sauce over everything.

9. Brush the beaten egg over the top of the moussaka, then sprinkle the breadcrumb mixture over it.

10. Bake for 45-50 minutes, or until the top is golden brown and crispy. Allow to cool for a few minutes before serving, garnished with fresh parsley.

Enjoy your delicious lamb moussaka!

Supplied by Chef Krish from Eight.