Scotch Lamb and Red Pepper Moussaka
600g Scotch Lamb PGI mince
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red pepper, chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
1 tin of chopped tomatoes
75ml white wine
1 tbsp tomato puree
1/4 tsp ground cinnamon
1 tsp fresh oregano
3 tbsp vegetable oil
3 large aubergines, sliced length-ways (about 0.5cm thick)
100g crumbled feta cheese (optional)
Salt and pepper
FOR THE TOPPING
1 tbsp plain flour
50g grated Parmesan cheese
1 egg, mixed
- Preheat the oven to 200°C.
- Brown the lamb mince in batches in a large lidded saucepan. Transfer the browned lamb to a bowl and place to one side. Deglaze the pan with a tablespoon of wine then pour into the bowl with the browned mince.
- Reduce the heat, add a little more vegetable oil to the pan and sauté the onions until they are translucent. Next add the garlic, carrots and celery and cook gently for 5 minutes.
- Add the cinnamon, oregano and tomato puree. Mix everything together and cook for a minute.
- Return the lamb to the pan, add the wine and turn up the heat. Add the tinned tomatoes and mix well. Once the sauce comes to the boil reduce the heat, cover with the lid and simmer gently for 45 minutes up to 1.5 hours. Stir every 10-15 minutes.
- Meanwhile, prepare and slice the aubergines. Lay them in a single layer across two baking sheets and brush with a little oil and season. Bake for around 15 minutes till starting to brown at the edges. Allow to cool slightly.
- Make the topping by melting the butter in a saucepan. Add the flour and whisk for around a minute. Add the milk and keep whisking until the sauce becomes thick enough to coat the back of a spoon. Turn off the heat. Add the grated parmesan cheese and mix well.
- Once the lamb sauce has finished cooking, taste for seasoning.
- Reduce oven temp to 190°C, spoon some of lamb filling into an oven proof dish. Sprinkle around a quarter of the feta all over the top of the lamb. Lay the aubergines in a single layer over the top. Repeat this process two or three times making sure the final layer is aubergine.
- Retrieve your pan with the topping. Mix in the egg. Pour on top of the aubergine layer and if you have any feta left crumble this on top.
- Bake for around 30-35 minutes until golden brown.
Great with crusty bread and a salad of baby leaves, tomatoes and cucumber with a simple lemon and olive oil dressing.