Recipe: Delicious My luxury Moussaka

My luxury Moussaka. Greek Moussaka recipe - Prepare the vegetables. The base for a traditional Greek moussaka is most commonly fried eggplants. Some moussaka recipes also use sliced potatoes, so if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish for some extra comfort during the winter months.

The description is what caught my attention. *Minced lamb and tomato ragu with a cinnamon and mint seasoning, layered with slow cooked shredded lamb, sliced potatoes and fried aubergines, covered with a cheese. See great recipes for Vegan Moussaka 🇬🇷, Moussaka - quick one pan too! You can make the mince sauce the day before (bring it back to room temperature before putting the moussaka together), peel the potatoes in advance (keep them in a bowl of. You can have My luxury Moussaka using 25 ingredients and 5 steps. Here is how you achieve that.

Ingredients of My luxury Moussaka

1. Prepare 500 g of lamb mince.
2. You need 1 tin of chopped tomatoes.
3. You need 1 of onion (diced).
4. Prepare 2 of garlic cloves (minced).
5. Prepare 2 tbsp of tomato purée.
6. It's 1 of aubergine (sliced).
7. You need 1-2 of large potatoes (peeled and sliced).
8. You need 1 tsp of dried mint.
9. Prepare 1 tsp of oregano.
10. You need 1 tbsp of plain flour.
11. It's 1 of bay leaf.
12. You need 1 of cinnamon stick.
13. Prepare 200 ml of red wine.
14. It's 1 tbsp of fine sea salt.
15. You need of For the sauce.
16. You need 50 g of butter.
17. Prepare 50 g of plain flour.
18. It's 400 ml of milk.
19. Prepare 25 g of grated Parmesan.
20. Prepare 1/2 tsp of finely grated nutmeg.
21. It's 1 of egg (lightly beaten).
22. Prepare of To finish.
23. You need 1 of large fresh tomato.
24. You need of Paprika.
25. It's of Salt and black pepper.

This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince. The Real Greek is a group of restaurants in London serving authentic Greek food. I was invited to try making moussaka with them at Westfield Stratford and was curious enough to. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking).

My luxury Moussaka step by step

1. In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened..
2. Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside.
3. To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside..
4. In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg..
5. Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!.

Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated. My mum always tops her moussaka with a simple bechamel - butter, flour, milk - an approach also favoured by Nigel Slater and Tessa Kiros. Hugh claims an "authentic custardy top, rather than. Luxury Bathroom Products and Bidet Attachments.