Recipe Details
Preparation Time
40 mins
Cooking Time
1 hr and 20 mins
Ingredients
- 250g lamb mince
- 100g olive oil
- 2 large onions, finely chopped
- 3 garlic cloves, chopped
- 2 x 395g cans cherry tomatoes in thick juice
- 2 bay leaves
- 1 cinnamon stick
- 0.5 tsp dried oregano
- pinch of sugar
- 400g large aubergines, sliced into 1cm rounds
- 700g large potatoes, peeled and thinly sliced
- 250g artichoke hearts, drained really well
- 100g butter
- 100g plain flour
- 900ml milk
- 120g grated gruyère
- 25g grated parmesan
Method
- Heat 60ml of olive oil in a large saucepan over medium heat. Add the lamb mince and cook, breaking it up with a spoon, until browned all over, about 10 minutes.
- Add the chopped onions to the pan and cook until soft and golden, stirring occasionally. Then add the minced garlic and cook for another minute.
- Pour in the can of cherry tomatoes, bay leaves, cinnamon stick, dried oregano, sugar, and salt. Stir to combine, then bring the mixture to a simmer. Reduce the heat to low and cook, covered, for 40 minutes.
- While the meat is cooking, prepare the aubergines and potatoes. Heat another 20ml of olive oil in a large frying pan over medium-high heat. Add the sliced aubergine in batches, if necessary, and sear until golden on both sides. Remove from the pan and set aside.
- Add more olive oil to the pan as needed, then add the thinly sliced potatoes and cook until they are pale gold and tender. Season with salt.
- To make the sauce, melt the butter in a small saucepan over medium heat. Add the plain flour and stir to combine. Gradually add the milk, stirring constantly, until the mixture thickens. Remove from the heat and stir in the grated gruyère and parmesan. Season with nutmeg.
- Preheat the oven to 200C/180C fan/Gas 6.
- In a large bowl, combine the cooked lamb meat, chopped onions, garlic, cherry tomatoes, and seasoning. Stir to combine.
- To assemble the moussaka, start by layering half of the potatoes in the bottom of a 20x30cm baking dish. Top with half of the lamb mixture, followed by half of the seared aubergine slices and half of the artichoke hearts.
- Spoon the remaining sauce over the top of the moussaka, then sprinkle with the grated gruyère and parmesan. Repeat the layers one more time, ending with a layer of sauce on top.
- Cover the dish with aluminium foil and bake for 20 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
