< Back

Lamb Moussaka

Good for dietary types:

Red Meat

Download the print version here

Prep Time:

30-45 minutes

Cook Time:

1-2 hours

Difficulty level:

Advanced

Serves:

Nutrition

Sodium:

266.4mg

Calories:

874 kcal

Protein

43.5

Potassium:

593mg

Fibre:

6.3g

Carbohydrates:

52.6

Fat:

53.8

Saturated Fats:

24.9

Polyunsaturated Fats:

1.3

Monounsaturated Fats:

6.9

Sugar:

12.7g

Vitamin A:

7.5%

Vitamin C:

30.7%

Calcium:

28%

Iron:

21.2%

About the Recipe

Ingredients

1kg lamb mince
3 large onions sliced
500g of white potatoes
2 tins of tomatoes
1 large glass of red wine
tsp of cinnamon
5 cloves of garlic
salt and pepper
2 tbsp olive oil
tsp of oregano dried or fresh

For the white sauce

75g butter
75g plain flour
600ml of milk
pinch of nutmeg
50g of parmesan
2 eggs

Preparation

Steps

Put a little olive oil into a hot pan and fry off the onions, turn down the heat and add the garlic and continue to cook on low, stirring occasionally until they are golden brown, this should take 10 minutes.
Turn up the heat and add the lamb mince along with the cinnamon and a good pinch of salt and pepper. Use the spoon to break up the mince as it cooks, moving around the pan.
Add the red wine and continue to cook on high until reduced. Turn down the heat and add the tinned tomatoes, bay leaf and oregano. Leave to simmer for at least 30 minutes white you prepare the potatoes and Aubergines.
cut the aubergine into slices about 1cm thick and season with salt and pepper. Leave to sit on some paper towel to draw out a bit of moisture while you peel and cut the potatoes into slices, about 0.5 thick and put into some water.
Heat up a pan with some olive oil and fry the aubergine slices off in batches, until browned, then do the same with the potato slices.
In another pan, heat up the butter until melted on a low heat, then add the flour, stirring to make a paste, continue to cook and stir while you add the milk. Once thickened add the seasoning and nutmeg and leave to cool for 5 minutes before adding the eggs, beating them as you do and then stir in the parmesan.
To assemble the moussaka, get a large rectangular baking dish and layer half the meat sauce into the bottom, spreading out evenly. Cover the meat with half the aubergines and then potatoes and then repeat.
Cover the last potato layer with the bechemal sauce and an extra sprinkle of parmesan and bake in the oven for 35-45 minutes, until golden brown on top.
Once cooked, take out of the oven and leave to rest for 10 minutes before serving.