What you'll need: 4 white potatoes (medium sized) 2 sliced aubergines 500g quality lamb mince 3 tbsp olive oil 1 sliced red onion 2 crushed cloves of garlic 1 tsp mixed spice 140g grated cheddar 300ml creme fraiche 500g carton of passata Serves: 4 Preparation time: 45 minutes Method First
What you'll need:
- 4 white potatoes (medium sized)
- 2 sliced aubergines
- 500g quality lamb mince
- 3 tbsp olive oil
- 1 sliced red onion
- 2 crushed cloves of garlic
- 1 tsp mixed spice
- 140g grated cheddar
- 300ml creme fraiche
- 500g carton of passata
Preparation time: 45 minutes
First, cook your potatoes. Peel, and boil for about 20 minutes, or until nicely tender.
In a large pan, soften the onions in 2 tbsp of olive oil. Once done, add the lamb, and fry until browned all over. Throw in the garlic, the spice and the passata. Bring to a simmer, stir thoroughly and season well, then take off the heat and put to one side.
Heat your oven to 220C. On a griddle pan, grill your aubergine slices (you will probably have to do this in batches) for about 3 minutes each side, or until you get some nice black char lines.
Take a deep, ovenproof dish, and brush with olive oil. Slice your potatoes quite thinly, and layer the bottom of the dish with the slices. On top of that, add some sliced aubergine and some seasoning, then the lamb and tomato mixture. Repeat these layers until everything is used up, then spread over the top a layer of creme fraiche, and a good sprinkling of cheese. Cook in the oven for about 15 minutes - the cheese should be bubbling and golden. Serve with your favourite green veggies, and enjoy!
There you have it -- a recipe for Moussak for you to try at home!
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