Moussaka

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Lamb sauce

1 tablespoon Oil

1 medium Onion, finely chopped

500g Lamb mince

1/3 cup White wine

2 medium Tomatoes blanched, peeled and chopped

3 tablespoons Parsley, chopped

1 teaspoon Salt

½ teaspoon Freshly ground pepper

½ teaspoon Nutmeg

1 teaspoon Cinnamon

4 tablespoons Dry breadcrumbs

1 Egg

4-6 Aubergines/ Eggplant/ Brinjals

4 medium Potatoes, peeled and sliced thinly

¾ cup Oil

Topping

2 cups Yogurt /amazi

6 tablespoons Butter

6 Tablespoons Flour

2 Eggs, slightly beaten

Salt, pepper and nutmeg

½ cup Grated cheese /pecorino or of your choice

METHOD

Prepare the lamb sauce

1. Heat a large, ovenproof, heavy-based saucepan over high heat.

Add the oil and heat.

2. Brown the onions in the oil. Add the meat and stir-fry until brown about 10 minutes.

4. Add the wine, tomatoes, parsley, salt, pepper, nutmeg and cinnamon.

Cover and let simmer over low heat for about 45 minutes.

5. Remove from the heat and add the breadcrumbs and egg.

6. While the meat is cooking prepare the aubergines. Wash and slice the

aubergines lengthways and sprinkle with salt and leave to sweat for 30 minutes

to remove any bitterness. Rinse and pat dry with paper towel.

7. Pre-heat the grill in the oven. Brush the eggplant with oil and grill a couple of

minute until brown.

8. Parboil the potatoes for a couple of minutes.

9. Pre-heat the oven to 180°C.

Prepare the topping

1. To make the topping, melt the butter in a medium-sized saucepan. Add the

flour and make a smooth paste (roux) by blending the butter and the flour.

2. Add the yogurt/amazi and stir over medium heat until thickened. Using a wooden

spoon, add the eggs, salt, pepper, and nutmeg. Blend well and remove from the

heat.

Assembling the dish

1. Start with the aubergines and overlay the slices over one another. Cover with a

layer of meat sauce.

2. Layer the potatoes, thereafter the meat sauce, aubergines and lastly the amazi

topping.

3. Sprinkle with cheese and bake for 30 minutes until topping is golden brown.

Remove from the oven and leave to cool before serving. Serve with a Greek

salad and rustic loaf of bread.

A Greek inspired lamb dish made with cinnamon flavoured lamb mince layered with grilled aubergines, potato and covered with a yogurt custard