< Back to Main Blog Posted: Oct 2022
Easy Lamb Moussaka Recipe
COOK meals are perfect for when you fancy a night off cooking … something even the most passionate home cook needs now and again. But if you'd prefer to make it yourself, our recipe for a 2 portion is below. As freezer connoisseurs we'd always recommend batch cooking for the absolute best value recipe - scroll to the end for some tips.
Our shopping list for the recipe below included: aubergine, a potato, an onion, lamb mince, chopped tomatoes, lamb stock, tomato puree, oregano, cinnamon, nutmeg, whole milk, ricotta cheese, cheddar and fresh parsley. Everything else we had already.
Lamb Moussaka Recipe
Our Lamb Moussaka is a heartwarming embrace of rich, savoury flavours and comforting textures, perfect for a cosy dinner with loved ones. With its layers of tender lamb, silky bechamel, and perfectly cooked vegetables, this dish brings a touch of traditional Mediterranean warmth to your table, effortlessly combining ease with culinary delight.
PREP TIME
20 minutes
COOK TIME
1 hour 5 minutes
TOTAL TIME
1 hour 25 minutes
SERVINGS
2
Ingredients
- ½ aubergine
- 5g plain flour, seasoned with salt and pepper
- 10ml rapeseed oil
- 1 medium potato
- 10ml rapeseed oil
- ½ onion, diced
- 1 garlic clove, crushed
- 160g lamb mince
- 200g chopped tomatoes
- 100ml lamb stock
- 1/2 tbsp tomato puree
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1 tsp Worcestershire sauce
- 10g plain flour
- salt and pepper, to taste
- 20g butter
- 20g plain flour
- pinch nutmeg, freshly grated
- 225ml whole milk
- 15g ricotta cheese
- 25g mature Cheddar, grated
- 25g mature Cheddar, grated
- 20g dried breadcrumbs
- ½ bunch fresh parsley, chopped
Ragu
Bechamel sauce:
Topping:
Instructions
- Preheat the fan oven to 180°C.
- Dust the aubergines with the seasoned flour and fry in half the oil for 3-4 minutes. Place onto a paper towel to absorb any residual oil and reserve.
- Peel the potatoes. Place the potatoes and peel into a pan, cover with water to rinse off the starch, empty & refill. Lightly season with salt and bring to the boil. Simmer for approx. 10-12 minutes until just soft. Empty into a colander and allow to cool slightly. Once cooled, cut into 5-6mm thick slices and reserve.
- Combine the topping ingredients and reserve.
- Fry the onion, garlic, and lamb for 5 minutes. Add the flour and fully combine. Slowly add the lamb stock to create the sauce, bring up to the boil until thickened. Add all the remaining ingredients, bring to the boil then simmer for 15 minutes. The sauce should be nice and thick, season to taste and reserve.
- To make the bechamel, melt the butter in a pan, whisk in the flour then the milk, bring to the boil then take off the heat and whisk in the nutmeg, ricotta & grated Cheddar and mix until a silky texture.
- In an ovenproof dish, add the meat ragu and level off, top with the aubergines, then with the potatoes. Finish with the white sauce and sprinkle over the Cheddar topping and bake for 40-45 minutes.
Enjoy Without the Hassle
Lamb Moussaka
Grass-fed minced lamb seasoned with cinnamon and mint, with layers of roasted aubergine, topped with potato slices and a creamy béchamel sauce.
Perfect to Serve With...
Trio of Greens
Cavolo nero, green beans and Savoy cabbage sautéed with garlic, parsley and chives.
Batch it up!
To save money, batch cooking is the way forward – it’s essentially why we can make recipes cheaper than you can at home.
With a bit of forethought, the right kit, space in the freezer and a few hours set aside, you can batch cook yourself by scaling up the quantities above.
A few tips:
Clean COOK trays can be really useful. Make your portion, freeze in the tray, then, once frozen, pop out and wrap in cling film to store (or, if you have lots of trays, just store in the tray).
To reheat from frozen, pop the frozen block into one of our ceramic dishes and cook at about 170C until piping hot.
< Back to Main Blog Posted: Oct 2022