Greek Lamb Moussaka

local_grocery_store Ingredients

• 2 eggplant, sliced into rounds (approx. 1kg)
• 500g ground lamb, ( )
• 1 onion, chopped (approx. 200g)
• 3 cloves garlic, minced
• 1 tsp cinnamon, ground
• 1 tsp allspice, ground
• 2 tbsp tomato paste,
• 1/2 cup red wine,
• 1/2 cup beef stock,
• 50g butter,
• 50g flour,
• 500ml milk,
• 1/4 tsp nutmeg, ground
• 1/2 cup parmesan cheese, grated

restaurant_menu Method

1. 1.Preheat the oven to 180°C. Grease a large baking dish with olive oil.
2. 2.Heat a large frying pan over medium-high heat. Add the lamb and cook, breaking it up with a wooden spoon, until browned. Add the onion and garlic and cook until softened.
3. 3.Add the cinnamon, allspice, tomato paste, red wine, and beef stock to the pan. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
4. 4.Meanwhile, heat a large frying pan over medium-high heat. Add the eggplant and cook until browned on both sides.
5. 5.To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the sauce has thickened. Stir in the nutmeg and parmesan cheese.
6. 6.To assemble the moussaka, layer the eggplant and lamb mixture in the prepared baking dish. Pour the béchamel sauce over the top and smooth with a spatula. Bake for 45-50 minutes, or until golden brown and bubbling. Serve hot.

lightbulb_outline Tips

• chevron_rightIf you don't have ground lamb, you can use ground beef or turkey instead. You can also add a layer of sliced potatoes to the moussaka for extra heartiness.