Lamb Moussaka Recipe Jamie Oliver

EASY MOUSSAKA

Easy moussaka image

Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche

Provided by Miriam Nice

Categories Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

Ingredients

4 medium-sized potatoes
3 tbsp olive oil, plus extra for brushing
1 red onion, sliced
500g lamb mince
2 garlic cloves, crushed
1 tsp mixed spice
500g carton passata
2 aubergines, cut into slices
300ml tub crème fraîche
140g cheddar, grated

Steps:

Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 9 milligram of sodium

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