Nutty lamb moussaka
SERVES 6
This tasty crowd pleaser is like a lamby lasagne, with charred aubergine and potato instead of pasta.
YOU WILL NEED
3 aubergines, cut into 1cm slices 7tbsp olive oil 500g lamb mince 1 onion, finely chopped 4 garlic cloves, crushed 2tsp ground cinnamon 2tsp dried oregano 150ml red wine 400g tin chopped tomatoes 3tbsp crunchy peanut butter 600g floury potatoes (we like Maris Pipers), cut into 1cm slices Green salad, to serve (optional) For the bechamel sauce: 40g salted butter 2tbsp plain flour 400ml whole milk 50g mature Cheddar cheese ½ nutmeg, grated 2 medium eggs
HOW TO DO IT
1 Toss the aubergine slices in a bowl with 5tbsp of the olive oil and lots of salt and pepper. Heat a large non-stick frying pan over a medium-high heat and fry the aubergine, in batches, for 3 mins on each side, until golden. Transfer to a plate.
2 Heat 1tbsp of the oil in a large saucepan over a high heat. Cook the lamb mince for 10 mins, until the liquid has evaporated and the mince starts to brown. Set aside.
3 Add the remaining oil to the saucepan. Reduce the heat to medium and add the onion and some salt. Cook for 10 mins until softened. Add the garlic, cinnamon and oregano, and cook for 1 min.
4 Pour in the wine and simmer until nearly evaporated, then stir in the tomatoes, half a tin of water and the peanut butter. Return the lamb to the pan and simmer for 15-20 mins until the sauce thickens. Season to taste.
5 Cook the potato in a pot of salted boiling water for 5 mins, then carefully drain.
6 For the bechamel, melt the butter in a saucepan over a medium heat. Add the flour and cook for 3-4 mins until beginning to brown, then stir in the milk to make a thick and smooth sauce. Simmer for 5 mins, stirring, then remove from the heat and whisk in the Cheddar, nutmeg, eggs and some seasoning.
7 Heat the oven to 180C Fan/gas 6. Spread a third of the lamb filling over the bottom of a large baking dish. Top with a third of the aubergine and potato slices. Repeat the layering twice more, then top with the bechamel sauce. Bake for 30-35 mins until golden and bubbling. Rest for 5 mins before serving.