Method

1.

To make the lamb ragout, on a medium to high heat in a large frying pan add the lamb mince, onion and garlic and cook regularly stirring to separate the mince and cook until the red colour has been cooked out.

2.

Don’t add any extra oil, the lamb mince is quite fatty and enough oil will come out to cook the mix well.

3.

Add all of the remaining ingredients and stir together well, turn the heat down to a low to medium heat and simmer for approximately 1 hour to a thicker sauce consistency.

4.

To cook the aubergine, in a large griddle pan on a high heat, add a little olive oil and griddle the aubergines on each side until soft and starting to brown sprinkle each side with salt and pepper, once cooked place on a plate for later, continue cooking in batches until all the aubergine slices have been cooked. ​

5.

To make the houmous white sauce, heat a sauce pan on a medium heat and add the butter. When the butter is melted add the flour and cook for 90 seconds continuously stirring so it doesn’t burn on the bottom of the pan. Add half the milk and stir with a whisk, when thickening add the remaining milk and continue stirring until the mixture starts bubbling. Turn off the heat, add the parmesan, houmous, egg, salt and pepper and stir in well.

6.

To build the mousaka, in an oven dish place a thin layer of lamb ragout in the bottom of the dish, top with a layer aubergine slices then with a layer of houmous sauce. Repeat the layering process again two more times finishing with a layer of Houmous sauce on the top. Sprinkle with a little extra parmesan cheese and sprinkle with cracked black pepper. ​

7.

To cook the moussaka, preheat the oven to 180’c. Place in the centre of the oven and cook for 30-35 minutes until the top is golden brown. Serve.

8.

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