Ingredients :

• 150-175ml/5-6fl oz olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 900g/2lb lean minced lamb
• 50ml/2 fl oz white wine (a generous splash)
• 1 x 400g/14oz can chopped tomatoes
• 1 x 5cm/2in piece cinnamon stick
• handful fresh oregano leaves, preferably wild Greek oregano, chopped
• 3 large aubergines
• salt and freshly ground black pepper
• For the topping
• 75g/3oz butter
• 75g/3oz plain flour
• 600ml/1 pint milk
• 50g/2oz parmesan cheese, finely grated
• 2 medium free-range eggs, beaten

How to cook :

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Ingredients

For the moussaka
2 aubergines
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
600g/1lb 5oz lamb mince
4 plum tomatoes, finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp dried oregano
150ml/5fl oz red wine
2 tbsp chopped fresh mint
120ml/4fl oz chicken stock
salt and freshly ground black pepper
25g/1oz butter
25g/1oz plain flour
200ml/7fl oz milk, heated to near-boiling
2 free-range eggs, beaten
pinch freshly grated nutmeg
75g/3oz cheddar cheese, grated
75g/3oz mozzarella cheese, grated
For the sautéed potatoes
2 tbsp olive oil
3 white potatoes, peeled and cut into cubes
salt and freshly ground black pepper
2 tbsp flatleaf parsley

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