If you’re looking for a hearty and comforting meal with a touch of Mediterranean flair, you’ve come to the right place. Mary Berry’s Lamb Moussaka recipe is a culinary masterpiece that will leave your taste buds dancing with delight. In this article, we’ll guide you through the process of creating this mouthwatering dish, sharing tips and tricks along the way to ensure your Moussaka is a success.
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Ingredients
For the Meat Sauce
- 450g (1 lb) lamb mince
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp ground cinnamon
- 400g (14 oz) can of chopped tomatoes
- 2 tbsp tomato purée
- 150ml (5 fl oz) red wine
- Salt and black pepper to taste
For the Bechamel Sauce
- 50g (2 oz) butter
- 50g (2 oz) plain flour
- 600ml (1 pint) milk
- Salt, pepper, and a pinch of nutmeg
For Assembling
- 700g (1.5 lbs) potatoes, peeled and sliced
- 50g (2 oz) Parmesan cheese, grated
For Garnish
- Fresh parsley, finely chopped
Instructions to Make Mary Berry Lamb Moussaka
Meat Sauce
- Heat the olive oil in a large frying pan over medium heat.
- Add the finely chopped onion and garlic to the pan and sauté until they become soft and translucent.
- Add the lamb mince and cook until it’s browned and any excess liquid has evaporated.
- Sprinkle the ground cinnamon over the meat and stir well.
- Pour in the red wine, and let it simmer for a few minutes until it reduces slightly.
- Add the chopped tomatoes and tomato purée. Season with salt and pepper to taste. Simmer for about 15-20 minutes until the sauce thickens.
The Bechamel Sauce
- In a separate saucepan, melt the butter over low heat.
- Stir in the plain flour to make a roux and cook for a couple of minutes.
- Gradually add the milk while stirring continuously. Continue to cook and stir until the sauce thickens and becomes smooth.
- Season the bechamel sauce with salt, pepper, and a pinch of nutmeg for a subtle depth of flavor.
Assembling the Moussaka
- Preheat your oven to 180°C (350°F).
- In a large ovenproof dish, layer the sliced potatoes (or aubergines) to cover the bottom.
- Spread the meat sauce evenly over the potato layer.
- Pour the bechamel sauce on top of the meat layer and spread it out to cover the entire surface.
- Sprinkle the grated Parmesan cheese on top for that golden, cheesy crust.
Baking
- Place the assembled Moussaka in the preheated oven and bake for approximately 45 minutes until the top is beautifully golden and the dish is bubbling.
- Once done, remove it from the oven and allow it to cool slightly before serving.
Garnish and Serve
- Sprinkle finely chopped fresh parsley over the Moussaka before serving. This adds a burst of freshness to the dish.
- Slice your Moussaka into generous portions and serve with a crisp green salad or some crusty bread for a complete Mediterranean meal.
FAQs?
Can I make this recipe in advance and reheat it?
Yes, Moussaka is a great dish for making in advance. You can assemble it, refrigerate it, and then bake it when you’re ready to serve. Just be sure to adjust the baking time if the dish is cold from the fridge.
Can I use aubergines (eggplants) instead of potatoes in this recipe?
Absolutely! You can use either sliced potatoes or aubergines, depending on your preference. Both options are delicious.
What can I serve with Lamb Moussaka?
Lamb Moussaka pairs wonderfully with a fresh Greek salad, tzatziki, or some warm pita bread. You can also serve it with a side of roasted vegetables for a hearty meal.
Mary Berry Lamb Moussaka Recipe
Servings: 6
Ingredients
For the Meat Sauce
- 450 g 1 lb lamb mince
- 1 large onion finely chopped
- 2 garlic cloves minced
- 2 tbsp olive oil
- 2 tsp ground cinnamon
- 400 g 14 oz can of chopped tomatoes
- 2 tbsp tomato purée
- 150 ml 5 fl oz red wine
- Salt and black pepper to taste
For the Bechamel Sauce
- 50 g 2 oz butter
- 50 g 2 oz plain flour
- 600 ml 1 pint milk
- Salt pepper, and a pinch of nutmeg
For Assembling
- 700 g 1.5 lbs potatoes, peeled and sliced
- 50 g 2 oz Parmesan cheese, grated
For Garnish
- Fresh parsley finely chopped
Instructions
Meat Sauce
- Heat the olive oil in a large frying pan over medium heat.
- Add the finely chopped onion and garlic to the pan and sauté until they become soft and translucent.
- Add the lamb mince and cook until it's browned and any excess liquid has evaporated.
- Sprinkle the ground cinnamon over the meat and stir well.
- Pour in the red wine, and let it simmer for a few minutes until it reduces slightly.
- Add the chopped tomatoes and tomato purée. Season with salt and pepper to taste. Simmer for about 15-20 minutes until the sauce thickens.
The Bechamel Sauce
- In a separate saucepan, melt the butter over low heat.
- Stir in the plain flour to make a roux and cook for a couple of minutes.
- Gradually add the milk while stirring continuously. Continue to cook and stir until the sauce thickens and becomes smooth.
- Season the bechamel sauce with salt, pepper, and a pinch of nutmeg for a subtle depth of flavor.
Assembling the Moussaka
- Preheat your oven to 180°C (350°F).
- In a large ovenproof dish, layer the sliced potatoes (or aubergines) to cover the bottom.
- Spread the meat sauce evenly over the potato layer.
- Pour the bechamel sauce on top of the meat layer and spread it out to cover the entire surface.
- Sprinkle the grated Parmesan cheese on top for that golden, cheesy crust.
Baking
- Place the assembled Moussaka in the preheated oven and bake for approximately 45 minutes until the top is beautifully golden and the dish is bubbling.
- Once done, remove it from the oven and allow it to cool slightly before serving.
Garnish and Serve
- Sprinkle finely chopped fresh parsley over the Moussaka before serving. This adds a burst of freshness to the dish.
- Slice your Moussaka into generous portions and serve with a crisp green salad or some crusty bread for a complete Mediterranean meal.
