Artichoke, Aubergine & Lamb Moussaka

 

A lightly spiced lamb bake with artichoke hearts, a cherry tomato ragu and layers of fried aubergine and potato

What you will need

olive oil, for frying Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

1kg lamb mince

2 large onions, finely chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

3 garlic cloves, chopped

2 x 395g cans cherry tomatoes in thick juice

2 bay leaves

1 cinnamon stick

½ tsp dried oregano Oregano or-ee-gar-no Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

pinch of sugar Sugar shuh-ga Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

2 medium aubergines Aubergine oh-ber-geen Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

700g large potatoes Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

2 x 390g cans artichoke hearts, drained really well (see tip)

100g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

100g plain flour

900ml milk Milk mill-k One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

very generous grating of nutmeg Nutmeg nut-meg One of the most useful of spices for both sweet and savoury…

125g grated Gruyère Gruyère groo-ee-yeah Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

25g grated Parmesan Parmesan parm-ee-zan Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

3 medium eggs, lightly beaten

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