Classic moussaka

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring, until soft. Add the garlic and cumin and fry for 1 minute. Add the purée and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil.
2. Add the wine and cinnamon, then, after 2-3 minutes, add the tomatoes, 100ml water, the sugar and oregano. Bring to a boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick. Season.
3. Meanwhile, heat a griddle pan until very hot. Brush the aubergine with the rest of the oil, season and griddle on both sides until golden brown. Set aside on kitchen paper.
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5. Make a white sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer, stirring, until thickened. Remove from the heat, stir in the egg yolk and half the cheese. Season to taste.
6. Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat, then spread the white sauce on top. Scatter with the remaining cheese and sprinkle with the nutmeg.
7. Bake for 25-30 minutes until golden. Serve with a green salad.