Suplier recipe: Moussaka with Braised Spiced Lamb and Griddled Aubergine

Serves 6
Prep time 15 mins
Cooking time 1 hour 30 mins

Method

1. Preheat the oven to 180C (350F/Gas 4).
2. Place the sliced aubergines in a bowl with 2 tablespoons of olive oil and coat well. Season with salt and pepper.
3. Heat 2 tablespoons of oil and lay in the aubergines in batches and fry for 3-4 minutes on each side until slightly golden-brown.
4. Remove the excess oil on kitchen paper.
5. Add the remaining 2 tablespoons of oil to the pan and cook the onion, garlic and chilli until soft and translucent.
7. Leave to simmer for 20 minutes and prepare the topping.
8. Make up a traditional white sauce with the Kerrymaid Original. Season with salt, pepper and add Kerrymaid Grated and nutmeg.
9. Allow to simmer on the lowest heat for a few minutes.
10. Make up the moussaka in a large ovenproof dish 30cm x 20cm with the ragÁ¹ mixture on the bottom, followed by a layer of the potatoes, then aubergine, then sliced tomatoes.
11. Add more ragÁ¹ and repeat the process, finishing with a layer of ragu. Finish with the white sauce over the top. Place in a hot oven for 1 hour.
12. Serve in the middle of the table with a large green salad.

Ingredients

600g minced lamb/ can also use braised and shredded shoulder of lamb if you prefer
400g aubergines, sliced into 5mm-thick rounds
6 tbsp olive oil
salt and freshly ground black pepper
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 red chilli, finely chopped
3 tsp ground cumin
3 tsp ground coriander
a small pinch of ground cinnamon or 1 cinnamon stick (optional)
2 tbsp tomato purée
2 x 400g tins chopped tomatoes or 600ml passata
400g waxy potatoes, peeled and cut into 5mm-thick slices
4 large tomatoes, sliced into thin slices

For the topping 30g Kerrymaid Original
30g plain flour
600ml milk
100g Kerrymaid Grated
a pinch of nutmeg

This recipe was supplied by Kerrymaid >>Caterer and Hotelkeeper supplier profile: Kerrymaid >>