Thursday, 23 February 2017

Preparing Real Lamb Greek Moussaka

Lamb Greek Moussaka

Here are the complete steps to prepare Lamb Greek Moussaka.

  • 1 tbsp olive oil
  • 500g lean minced lamb
  • 2 large onions, chopped
  • 2 cloves of garlic, chopped
  • 2 tsp dried oregano
  • 4 tsp ground cinnamon
  • 2 tbsp tomato purée
  • 200g can chopped tomatoes or passata
  • 200ml red wine
  • 1 large baking potato,
  • ​250g finely sliced
  • 1 large aubergine, 1cm slices lengthways
  • 2 courgettes, 1 cm slices lengthways
For the béchamel sauce
  • 25g butter
  • 25g plain flour
  • ​300ml milk
  • A pinch of ground nutmeg
  • Salt and freshly ground black pepper
  • Heat the olive oil in a pan and add the minced lamb, onions and oregano. Cook for 5 minutes until the meat is brown and crumbly, and the onions have softened. Now add the garlic and cook for a further minute, then stir in the cinnamon and season with salt and pepper.
  • Stir in the chopped tomatoes or passata, the tomato purée and red wine. Cover and simmer for 20 minutes.
  • To make the sauce, melt the butter over a medium heat in a small saucepan. Blend in the flour and continue to cook, stirring for 30 seconds or so to lightly brown the flour to a paste. Gradually blend in the milk, a little at a time, whisking to form a smooth, creamy sauce. Add a little grated nutmeg and season to taste.
  • Spread half the meat in the base of a shallow oblong ovenproof dish (about 28 x 20 x 6cm deep), then layer with potato, aubergine, courgette, the minced lamb, potato, courgette and finally aubergine. Do not worry if the layers are not equal.
  • Pour over the béchamel sauce, then pop into a preheated oven at 180ºC (fan 160ºC) / Gas 4 and cook for 35–45 minutes or until the top is golden brown. Serve with salad on the side.



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