Lamb Moussaka

Name: Lamb Moussaka
Yield: Serves 4
Cuisine: Greek
Ingredients: 500 g lean minced lamb; 200 g can chopped tomatoes or passata; 2 tbsp. tomato purée; 2 courgettes, 1 cm slices lengthways; 1 large aubergine, 1 cm slices lengthways; 4 tsp. ground cinnamon; 200 ml red wine; 1 large baking potato, 250 g, finely sliced; 2 cloves of garlic, chopped; 2 large onions, chopped; 2 tsp. dried oregano; Salt and freshly ground black pepper; A pinch of ground nutmeg; 1 tbsp. olive oil; 300 ml milk; 25 g plain flour; 25 g butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

There are so many variations of this Greek comfort dish that I get quite giddy! But this is mine and I like to include more vegetables and more cinnamon than usual; if it is not for you, then halve the quantity.

Ingredients

1 tbsp. olive oil
500 g lean minced lamb
2 large oni

Europe
Greece
Starter
Mediterranean

Method

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 m