Description
Mary Berry’s Lamb Moussaka is a classic Mediterranean dish that consists of layered ground lamb, spiced with cinnamon and herbs, and thin slices of aubergine, all topped with a rich béchamel sauce. The dish is baked until golden and bubbling, creating a mouthwatering meal that’s perfect for feeding a crowd or enjoying leftovers throughout the week. The combination of flavors and textures makes it a truly special dish.
Ingredients
- Ground lamb (500g / 1 lb): The star of the dish, providing rich, savory flavor.
- Aubergines (2 large): Sliced and grilled to create tender layers in the moussaka.
- Onion (1 large): Finely chopped to add sweetness and depth to the lamb sauce.
- Garlic cloves (2): Minced for aromatic flavor.
- Cinnamon (1 tsp): Adds warmth and a slightly sweet flavor to the lamb.
- Dried oregano (1 tsp): Brings Mediterranean herbiness to the sauce.
- Canned tomatoes (400g / 14 oz can): Provides a rich, tangy base for the lamb sauce.
- Tomato paste (2 tbsp): Adds concentrated tomato flavor to the dish.
- Red wine (125ml / ½ cup): Deepens the flavor of the sauce, giving it a complex richness.
- Olive oil (2 tbsp): For frying the aubergines and sautéing the onions.
- Salt and pepper: To taste.
For the Béchamel Sauce:
- Butter (50g / ¼ cup): Creates the base for the sauce.
- Plain flour (50g / ¼ cup): Thickens the béchamel sauce.
- Milk (600ml / 2½ cups): Provides the creamy texture of the sauce.
- Egg yolk (1): Adds richness and helps bind the sauce.
- Grated Parmesan (50g / ⅓ cup): Adds a savory, cheesy finish to the moussaka.
Instructions
1. Prepare the Aubergines:
- Slice the aubergines: Cut the aubergines into thin rounds, about ½ cm thick.
- Grill the aubergines: Heat a grill pan over medium heat and brush the aubergine slices with olive oil. Grill them in batches until they are golden brown and tender, about 3-4 minutes per side. Set aside.
2. Make the Lamb Filling:
- Sauté the onions and garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
- Cook the lamb: Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Add the spices: Stir in the cinnamon and dried oregano, allowing the flavors to combine.
- Add the tomatoes and wine: Pour in the canned tomatoes, tomato paste, and red wine. Bring the mixture to a simmer and let it cook for 15-20 minutes until the sauce has thickened. Season with salt and pepper to taste.
3. Make the Béchamel Sauce:
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Add the flour: Stir in the flour and cook for 2-3 minutes to create a roux.
- Whisk in the milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens, about 5 minutes.
- Add the egg yolk and cheese: Remove the béchamel from the heat and stir in the egg yolk and grated Parmesan.
4. Assemble the Moussaka:
- Layer the aubergines and lamb: In a greased baking dish, spread a layer of the grilled aubergines across the bottom. Add half of the lamb mixture, followed by another layer of aubergines. Top with the remaining lamb mixture.
- Top with béchamel: Pour the béchamel sauce over the top, spreading it evenly with a spatula.
- Bake the moussaka: Preheat your oven to 180°C (350°F). Bake the moussaka for 30-35 minutes until the top is golden and bubbling.
5. Serve:
- Let it rest: Allow the moussaka to rest for 10 minutes before serving. This will help the layers set and make it easier to slice.
- Enjoy: Serve hot, garnished with a sprinkle of fresh parsley or oregano if desired.