Melty Greek lamb moussaka

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C. Slice the potatoes with the skin on into discs and trim the green stalks of the aubergine and slice into rounds. Add the potato discs and aubergine rounds to a baking tray with a drizzle of olive oil and a large pinch of salt and put the tray in the oven for 10 to 15 minutes or until golden

Step 2

Peeled and finely diced red onion and peel and finely chop the garlic.

Step 3

Eat a large pan with a drizzle of olive oil over medium heat. One is hot, add the diced red onion and cook for three minutes or until softened. Meanwhile, dissolve the beef stock mix in 100 mil of boiled water

Step 4

Add the chopped garlic, lamb mince and half of the cinnamon and cook for four minutes or until the lamb has browned breaking it up with a wooden spoon as you go. Once browned, add the chopped tomatoes, beef stock, Bay leaves, dried oregano and a pinch of salt and pepper and cover over a high heat for 4-5 minutes or until reduced – this is your lamb Ragu.

Step 5

While the Ragu seconds, grate the cheddar cheese and chopped parsley finely including the stalks.

Step 6

Melt to 20 g of butter in a pot over medium heat. Once melted, add 20 g of flour and stir with a wooden spoon for one to 2 minutes or until a sandy paste farms. Gradually whisk 250 mL of milk a little at a time and cook for four minutes or until smooth, thick sauce remains. Add grated cheese and a pinch of salt – this is your cheese sauce.

Step 7

Add the potato discs to an oven proof dish in a single layer. Spoon over half of the lamb Ragu. Then add the aubergine rounds in a single layer, followed by a final layer of lamb Ragu. Top with the cheese sauce and put the dish in the oven for 15 to 20 minutes or until bubbling and golden – this is your lamb mousakka.