Moussaka
Moussaka
(serves 10–12)
4 large potatoes, peeled
3 medium eggplants/aubergines
olive oil to drizzle
sea salt and fresh black pepper
2 tbsps vegetable oil
1 lb/450g lamb mince
1 large white onion, chopped
4 cloves garlic, finely chopped
sea salt and fresh black pepper to taste
1/2 cup/125 ml red wine
1/2 cup/125 ml tomato puree
1/2 tsp ground cinnamon
1 large handful flat-leaf parsley, chopped
3 tbsps butter
2 tbsps flour
4 cups/1 litre whole milk
1 bay leaf
1/2 tsp fresh ground nutmeg
sea salt and fresh black pepper
1 cup/250g fresh ricotta
1/2 cup grated parmesan or pecorino
I know this looks like a massive list of ingredients! But trust me when I say that the actual cooking of the recipe is just a series of simple steps, and an assembly job.
First, put the potatoes on to boil. Be ready to retrieve them when they are softened but not mushy, in about 25 minutes, depending on their size.
Slice the aubergines in 1/2 inch slices. Drizzle lightly with olive oil, sprinkle with salt and pepper. Bake in a hot oven, 425F/220C, for about 20 minutes, until browned.
Heat the vegetable oil in a large frying pan. Fry lamb mince until nearly cooked through, then add onion and garlic and fry until vegetables are softened. Season to taste and set aside.
In a medium bowl, mix the wine, tomato puree, cinnamon and chopped parsley. Mix into the lamb and cook over a medium-high heat. Cook, stirring frequently, until the liquid has reduced and the mixture is an agreeable, saucy texture.
Meanwhile, in a large saucepan, melt butter and flour together and cook until bubbly. Gradually whisk in milk, then add bay leaf, nutmeg, seasonings and ricotta. Cook until bubbling again.
When potatoes are cooked, drain them and slice into 1/2 inch slices.
To assemble moussaka: in a large, deep casserole dish, lay the potato slices in an even layer. Top with aubergine slices. Pour the lamb mixture over and spread it evenly. Pour the milk mixture and top with grated cheese.
Bake at 350F/180C for 1 hour. Rest the moussaka for 15 minutes before serving.
This dish freezes beautifully, and is even better the second day. Feel free to serve at room temperature or hot.
