Serves 6

Moussaka recipe

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Ready in just over 2 hours

2 medium onions, finely chopped
4 garlic cloves, crushed
150-175ml olive oil
1kg lean lamb mince
100ml red wine
2 tbsp tomato purée
400g can chopped tomatoes
7.5cm piece cinnamon stick
2 tbsp chopped fresh oregano
3 large aubergines, each weighing about 300g
75g butter
75g plain flour
600ml milk
50g Parmesan, finely grated
Pinch of freshly grated nutmeg
2 medium eggs, beaten

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1. Cook the onions and garlic in 2 tablespoons of the oil in a large frying pan until browned. Add the mince and fry over a high heat for 3-4 minutes. If your lamb is not lean, tip everything into a sieve set over a bowl and leave the cooking juices to settle. Spoon off and discard the fat and return the lamb to the pan with the juices. Add the red wine, tomato purée, canned tomatoes, cinnamon and oregano, and simmer gently for 30-40 minutes, stirring occasionally.
2. Meanwhile, slice the aubergines and brush with olive oil. Fry in batches on both sides in a separate pan until browned. Lay half the aubergine slices over the base of a 2.5-2.75-litre shallow ovenproof dish and season well. Remove the cinnamon stick from the sauce and spoon half of it over the aubergines. Repeat with the remaining aubergines and sauce.
3. Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a non-stick pan, then add the flour and cook for 1 minute. Lower the heat and gradually beat in the milk until thickened slightly, then simmer very gently for 10 minutes, stirring occasionally. Stir in the cheese and nutmeg, and season. Cool slightly, then beat in the eggs. Pour the topping over the lamb and bake for 30-40 minutes, until golden brown and bubbling.

Nutritional info

Per serving: 821kcals, 60.4g fat (24.4g saturated), 44.8g protein, 23.6g carbs, 12.3g sugar, 0.9g salt

Wine Recommendation

Wine note: try to get hold of one of the new-wave Greek reds that are starting to appear. Otherwise, pick a southern French Syrah Vin de Pays d’Oc.

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