Lamb and Aubergine Moussaka with a twist

Date: March 2019

Lamb and Aubergine Moussaka with a twist


  • 900g/2lb lean lamb mince
  • 1 large onion finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 1 tsp dried oregano
  • 130ml/3 ½ floz white wine
  • 400g tin chopped tomatoes
  • 5 tbsp tomato puree
  • 2 tbsp fresh mint, finely chopped
  • 2 large aubergines, sliced lengthways into ½ cm/ ¼  in slices
  • 2 tbsp olive oil

For the sauce

  • 50g/2oz butter
  • 50g/2oz flour
  • 600ml/1pt semi skimmed milk
  • 2 eggs
  • 200g/7oz feta
  • Nutmeg, grated
  • Heat the oven to 190c/fan 170/gas 5

Heat a large non-stick pan until hot, add the mince and cook until browned all over, add the onion, garlic, spices and oregano and cook for 5 mins.  Add the wine, tomatoes and tomato puree, bring to the boil and then simmer for 20 minutes.  Add the mint and remove the cinnamon stick.

Meanwhile heat a griddle pan until hot.  Brush the aubergine slices both sides with the oil and griddle for 2-3 minutes on each side.

Make the sauce by melting the butter in a pan, add the flour and cook out for a minute.  Add the milk and then bring to the boil stirring constantly until it has thickened.  Season well then set aside to cool a little.  Beat in the eggs.

In a large oven proof dish, layer up the lamb ragout and the aubergines.  Pour over the white sauce and crumble the feta over the top.  Sprinkle with nutmeg and bake for 25-30 minutes (45-50 minutes if cooking from cold) or until golden and bubbling.


Serves 6

Next month:
Chocolate Easter Cake

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