Nutty Lamb Moussaka

YOU WILL NEED:

◻ 3 aubergines

◻ 7 tbsp olive oil

◻ salt and pepper

◻ 500g lamb mince

◻ 1 onion

◻ 4 garlic cloves

◻ 2 tsp ground cinnamon

◻ 2 tsp dried oregano

◻ 150ml red wine

◻ 400g tin chopped tomatoes ◻ 3 tbsp Crunchy Manilife

Peanut Butter

◻ 600g floury potatoes (we like

Maris Pipers)

◻ A big green salad, to serve

FOR THE BÉCHAMEL

◻ 40g salted butter

◻ 2 tbsp plain flour

◻ 400ml whole milk ◻ 50g mature Cheddar ◻ ½ nutmeg

◻ 2 eggs

1

Cut the aubergines into 1cm slices, then tip into a bowl. Pour over five tablespoons of the olive oil and lots of salt and pepper. Toss well.

2

Heat a large non-stick frying pan over a medium–high heat and fry the aubergine slices, working in batches, for three minutes on each side until caramelised. Transfer to a plate and set aside.

3

Heat one tablespoon of the oil in a large saucepan over a high heat. Add the lamb mince and cook for 10 minutes, stirring occasionally, until all the liquid has evaporated and the mince is starting to caramelise. Scoop out onto a plate. 4

Meanwhile, finely chop the onion and garlic. Add the remaining one tablespoon of oil to the saucepan. Reduce the heat to medium, then add the onion and a pinch of salt. Cook for 10 minutes until softened. Add the garlic, cinnamon and oregano. Then continue cooking for another minute or so. 5

Pour in the wine and simmer until almost completely evaporated, then tip in the tomatoes. Half-fill the tin with water and pour that in, too. Stir in the Manilife, then return the lamb to the pan. Simmer for 15 to 20 minutes until you have a rich, thickened sauce, then season to taste. The moussaka filling can easily be made up to this point the day before, too. 6

Bring a large saucepan of salted water to the boil. Peel the potatoes and slice into 1cm slices. Add to the pan and cook for five minutes, then carefully drain.