MOUSSAKA RECIPE

Ingredients

• 750g/1lb 10oz lamb mince
• 1 onion, finely chopped
• 2 garlic clove cloves, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1 bay leaf
• 1 cinnamon stick
• 1 tablespoons of plain flour
• 200ml/7fl oz dark wine
• 400g tin chopped tomato plants
• 2 tablespoons of tomato pure
• 2 aubergines, reduce .5cm slices
• 1 tablespoons of fine ocean salt, plus extra for seasoning
• 100ml/3fl oz essential olive oil
• 500g/1lb 2oz Maris Piper taters, peeled and thinly sliced
• freshly ground pepper

• 50g/2oz butter
• 50g/2oz plain flour
• 400ml/14fl oz milk
• 25g/1oz Parmesan, finely grated
• 1 teaspoon finely grated nutmeg
• 1 free-range egg, beaten

Method

Place the lamb, onion, garlic clove, oregano, mint, bay and cinnamon inside a large heavy-based fry pan and prepare more than a medium heat for ten minutes, stirring having a wooden spoon to interrupt in the meat.
Stir within the flour along with a good pinch of pepper and salt. Add some wine, tomato plants and tomato pure and produce to some simmer. Prepare for half an hour, stirring from time to time, before the lamb is tender and also the sauce has thickened. Season again as needed and hang aside.
Meanwhile, put the aubergine slices inside a colander and sprinkle using the tablespoon of salt. Put aside for ten minutes.
Rinse the aubergine slices under cold flowing water and pat dry having a clean tea towel. Heat 3 tablespoons the oil inside a large heavy-based fry pan and fry the aubergines for 2–3 minutes on every side, adding more oil when needed. Remove in the pan and hang aside to empty on kitchen paper.
Prepare the taters in boiling water for 5-10 minutes, then drain inside a colander under flowing water until cold.
Preheat the oven to 200C/180C Fan/Gas 6.
To help make the white-colored sauce, melt the butter inside a large saucepan and stir within the flour. Prepare for any couple of seconds, then progressively stir within the milk. Add half the Parmesan and also the grated nutmeg. Simmer the sauce lightly for 4–5 minutes, stirring regularly. Season to taste with pepper and salt.
Take away the saucepan in the heat and permit the sauce to awesome. When cooled, stir within the egg.
Spoon one-third from the meat sauce right into a shallow ovenproof dish big enough to carry 2.5 litres. Cover loosely having a third from the taters along with third from the aubergines – you do not need complete layers, simply to place them roughly on the top. Repeat the layers two times more, finishing using the aubergines. Pour within the white-colored sauce, ensuring it covers all things in a thick, even layer. Sprinkle using the remaining Parmesan. Bake for 35–45 minutes, or until deep golden-brown and bubbling.