Hearty Lamb Moussaka: A Mediterranean Delight

Moussaka is a traditional Mediterranean casserole dish, made primarily from layered vegetables and meat. This recipe features succulent lamb, flavorful vegetables, aromatic herbs, and a creamy béchamel sauce to top it all off.

Ingredients ###

For the Lamb Filling:
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 500g ground lamb
– 1 can (400g) chopped tomatoes
– 2 tbsp tomato paste
– 1/2 cup red wine (optional)
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– Salt and pepper to taste
– 1 bay leaf

For the Vegetable Layers:
– 2 large eggplants, sliced into 1/4-inch rounds
– 3 medium potatoes, peeled and sliced into 1/4-inch rounds
– Olive oil for brushing
– Salt and pepper to taste

For the Béchamel Sauce:
– 4 tbsp butter
– 4 tbsp all-purpose flour
– 2 cups milk
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– A pinch of ground nutmeg
– 1 egg, beaten

Instructions ###

Preparing the Lamb Filling:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and garlic, sauté until soft and fragrant.
3. Add the ground lamb, cook until browned evenly.
4. Stir in the chopped tomatoes, tomato paste, and red wine (if using).
5. Add the cinnamon, allspice, salt, pepper, and the bay leaf.
6. Let the mixture simmer for about 30 minutes until thickened. Remove the bay leaf and set aside.

Preparing the Vegetables:
1. Preheat your oven to 200°C (400°F).
2. Brush the eggplant and potato slices with olive oil, and season with salt and pepper.
3. Place them on baking sheets in a single layer and bake for about 20-25 minutes, until soft and starting to brown.

Preparing the Béchamel Sauce:
1. In a saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for about 2 minutes, until it starts to turn golden.
3. Slowly add the milk, continuously whisking to avoid lumps, until the sauce thickens.
4. Add the Parmesan cheese, salt, pepper, and nutmeg.
5. Once thickened, remove from heat and let it cool briefly before whisking in the beaten egg.

Assembling the Moussaka:
1. Preheat the oven to 180°C (350°F).
2. In a large baking dish, arrange a layer of potato slices at the bottom.
3. Add a layer of half the baked eggplant slices on top.
4. Spread half of the lamb mixture over the eggplants.
5. Repeat with another layer of eggplants and the remaining lamb mixture.
6. Pour the béchamel sauce over the top of the final lamb layer, spreading it out evenly.

Baking:
1. Place the assembled moussaka in the oven and bake for about 45 minutes, until the top is golden and bubbling.
2. Let it cool for about 15 minutes before serving to allow the layers to set.

Moussaka is often enjoyed warm and is even better the next day. Serve it with a side salad or some crusty bread for a complete meal. Enjoy your hearty Lamb Moussaka!