Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Love Moussaka, as much as I do, I can not lie, it’s definitely not a recipe I can classify as an Anna’s One Pot or Traybake. Try as I have, it is impossible to make Moussaka without using numerous pots and pans. I’m not really selling this am I?! But it’s delicious and you can prep the meat and white sauces plus the vegetables in advance. Its also worth making a couple at once & then you can stick one in the freezer for a rainy day. I’ve sandwiched the meat sauce between aubergine & courgettes but thinly sliced potatoes are commonly used in Moussaka.
Prep: 30 minutes
Cooking: 40 minutes
Total: 1 hour 10 minutes
800g lamb mince
1 onions chopped
4 garlic cloves crushed
2 tsp oregano
1 tsp cumin
1/2 tsp cinnamon
1 tbsp Worcestershire sauce
2 tbsp tomato purée
400g chopped tomatoes
3 tbsp butter
3 tbsp plain flour
1/4 tsp grated nutmeg
50g Parmesan plus extra for finishing
Colour the lamb mince in a small amount of oil & add the onion & garlic for 5 mins.
Next add the oregano, cumin, cinnamon, tomato purée & Worcestershire sauce. Give the pan a stir.
Pour in the wine. Let it reduce. Then add the chopped tomatoes. Simmer for 45 minutes or pop in a slow cooker/low oven. Allow to cool.
Melt the butter & stir in the flour to make a roux. Gradually add milk whisking all the time. You need a thick sauce. See stories.
Stir in the cheese & nutmeg & set aside to cool.
Sear the aubergines in a hot pan with a little oil. Courgettes & potatoes don’t need to be pre cooked.
When ready, whisk the eggs into the white sauce.
Spoon half the meat sauce into an oven proof dish. Add a layer of veg, then the rest of the meat then another layer of veg.
Pour over the white sauce. Grate over more Parmesan and put in the oven (180 fan) for 40 minutes.