Classic Greek Lamb Moussaka
ID: da672cc7...
A rich and highly comforting Greek classic featuring layers of deeply seasoned lamb mince ragu, tender parboiled potatoes, and smoky pan-seared aubergines, all topped with a velvety, cheese-infused béchamel sauce baked to golden-brown perfection.
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🍳 烹饪流程
Simmer the lamb mince ragu with spices, tomatoes, and water for 30 minutes until thick. → Salt, rinse, dry, oil, and pan-sear the aubergines until charred; parboil potato slices for 5 minutes. → Prepare the cheesy béchamel sauce and whisk in a beaten egg once slightly cooled. → Layer the lamb ragu, potatoes, and aubergines in a baking dish, cover with the béchamel and cheese, and bake at 180°C for 45 minutes.
烹饪步骤
简要烹饪顺序
Simmer the lamb mince ragu with spices, tomatoes, and water for 30 minutes until thick. → Salt, rinse, dry, oil, and pan-sear the aubergines until charred; parboil potato slices for 5 minutes. → Prepare the cheesy béchamel sauce and whisk in a beaten egg once slightly cooled. → Layer the lamb ragu, potatoes, and aubergines in a baking dish, cover with the béchamel and cheese, and bake at 180°C for 45 minutes.
开场介绍
A rich and highly comforting Greek classic featuring layers of deeply seasoned lamb mince ragu, tender parboiled potatoes, and smoky pan-seared aubergines, all topped with a velvety, cheese-infused béchamel sauce baked to golden-brown perfection.
步骤 1
In a large pot, combine 1kg lamb mince, diced onion, minced garlic, and the spices (2 tsp salt, 2 tsp dried oregano, 1 tsp black pepper, 1 tsp chilli flakes, 2 bay leaves, 1 cinnamon stick). Cook uncovered over medium heat for 10 minutes, breaking up meat clumps with a spatula.
步骤 2
Add 1.5 tbsp of plain flour, 1 can of chopped tomatoes, and 300ml of water to the lamb mixture. Stir well and bring to a simmer. Cover with a lid and cook on medium-low heat for 30 minutes until thickened and reduced.
步骤 3
Slice the aubergines lengthwise. Sprinkle them evenly with 1 tbsp of salt to draw out bitterness and excess moisture. Place them in a colander and let them sit for 10 minutes.
步骤 4
Boil the thinly sliced potatoes in a pot of boiling water for 5 minutes. Drain and immediately rinse with cold water, then set aside.
步骤 5
Rinse the salted aubergine slices thoroughly under cold running water to remove the salt, then pat them completely dry with a clean tea towel.
食材清单
重要提醒
Salting the aubergines is an essential step to draw out excess moisture and bitterness, preventing the moussaka from becoming watery during baking.
Rinse the aubergines thoroughly after salting to prevent the final dish from tasting too salty.
Ensure the béchamel sauce cools down slightly before whisking in the beaten egg to prevent the egg from scrambling.
Letting the baked moussaka rest for 10-15 minutes after cooking allows the layers to firm up, making it much easier to slice cleanly.
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