Mary Berry Lamb Moussaka Recipe
Looking for a tasty and filling meal? Try Mary Berry Lamb Moussaka Recipe.
Ingredients
Base Ingredients
- 6 Eggplants
- 5 Potatoes (optional)
- vegetable oil (for frying)
For The Meat Sauce
- 750 g Beef or lamb mince
- 2 Red onions (chopped)
- 2 cloves Garlic (chopped)
- 1 tin Chopped tomatoes (400g / 14oz)
- 2 tablespoon Tomato paste
- 1 teaspoon Sugar
- 1 glass Red wine
- 1 pinch Sea salt
- Black pepper (freshly ground)
- 1 Bay leaf
- 1 pinch Cinnamon or one cinnamon stick
- 1/4 cup Olive oil
For The Bechamel Sauce
- 900 ml Milk
- 120 g Butter
- 120 g Flour
- 1 pinch Nutmeg
- 2 Egg yolks
- 100 g Parmigiano-Reggiano or Kefalotyri or your favorite hard cheese
- Salt (to taste)
Instructions
- Start by seasoning and slicing eggplants, then brown them in a pan.
- You can also slice and cook potatoes if you like.
- For the meat sauce, cook shallots, garlic, beef, and tomato paste.
- Add wine and tomatoes, and simmer until the liquids reduce.
- Make béchamel by melting butter, adding flour, and whisking in heated milk.
- Stir in egg yolks, Parmesan, and nutmeg.
- In a buttered dish, layer potatoes, eggplants, meat sauce, and béchamel.
- Bake at 180°C/350°F for 60 minutes until the top is cheesy.
- Chill it before serving with a Greek salad. Enjoy with wine!
Notes
- Cook the lamb well for more flavour.
- Dry the aubergines before frying to avoid extra oil.
- Layering is important: start with aubergines, then potatoes, and finally, the meat sauce.
- Don't rush the creamy sauce; let it thicken.
- Let the moussaka rest after baking for the best taste.
Nutrition
Calories: 440kcal