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Mary Berry Lamb Moussaka

Mary Berry Lamb Moussaka Recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lamb-moussaka/