Step 1. Saute onion and garlic. Add lamb and brown. Add half tsp cinnamon, half tsp all spice, one bay leaf, 2 tbsp tomato puree and half a tin of chopped tomatoes. Salt and pepper to taste. Simmer for one hour.
Step 2. Slice peeled potatoes, and boiled until cooked but still holding their shape. Roast slices of Aubergine
Step 3. Layer cooked mince, potato and aubergine, finishing with mince.
Step 4. Delia’s bechamel sauce; make about half a litre of white sauce, cool. Add half a tub of ricotta and one beaten egg. Pour over the moussaka and sprinkle cheese on top.
Annnd we’re done.
Inspired by couple of different recipes, BBC good food site and Delia (both of which were just too technical for my patience or lack thereof).
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