This Mary Berry Lamb Moussaka is prepared using eggplants, potatoes, lamb mince, red onions, and tomatoes. This savory Lamb Moussaka recipe is a perfect dinner that takes about two hours to prepare and can serve up to eight people.
Mary Berry Lamb Moussaka Ingredients
Base Ingredients
- 6 eggplants
- 5 potatoes (optional)
- vegetable oil (for frying the eggplants)
For The Meat Sauce
- 750g beef or lamb mince (26 oz)
- 2 red onions (chopped)
- 2 cloves of garlic (chopped)
- 1 tin chopped tomatoes (400g / 14oz)
- 2 tbsp tomato paste
- 1 teaspoon sugar
- 1 glass of red wine
- Pinch of sea salt and freshly ground black pepper
- 1 bay leaf
- A pinch of cinnamon or one cinnamon stick
- 1/4 of a cup olive oil
For The Bechamel Sauce
- 900ml milk (31 fl. oz)
- 120g butter (4 oz)
- 120g flour (4 oz)
- a pinch of nutmeg
- 2 egg yolks
- 100g Parmigiano-Reggiano or Kefalotyri or your favorite hard cheese (3.5oz)
- salt to taste
How To Make Mary Berry Lamb Moussaka
- Prepare the eggplants: Slice the eggplants, season with salt, and let them sit for 30 minutes to draw out moisture. Pat them dry after 30 minutes to remove excess moisture.
- Fry the eggplants: Heat vegetable oil in a skillet over medium heat and fry the eggplants until browned on both sides. Set the fried eggplants aside on a paper towel to drain any excess oil.
- Prepare the potatoes: If using, slice the potatoes and sauté them in vegetable oil until they turn golden brown. Set the sautéed potatoes aside on a paper towel to drain excess oil.
- Prepare the meat sauce: In a large pan, heat 1/4 cup of olive oil over medium heat and sauté the chopped onions until they become translucent. Add the chopped garlic and cook for another minute, stirring continuously.
- Cook the meat: Add the minced beef or lamb to the pan and cook until it is browned. Stir occasionally to ensure even cooking of the meat.
- Add the tomatoes and seasonings: Stir in the tomato paste, chopped tomatoes, and sugar. Pour in the red wine, and add the bay leaf, cinnamon, sea salt, and freshly ground black pepper. Let the sauce simmer until it thickens.
- Simmer the meat sauce: Continue to simmer the meat sauce for about 20-30 minutes, or until the liquids reduce and the sauce thickens. Remove the bay leaf and cinnamon stick before using the sauce.
- Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a smooth roux.
- Make the béchamel sauce: Gradually whisk in the heated milk until the mixture becomes smooth. Cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the egg yolks, grated cheese, and a pinch of nutmeg. Season with salt to taste.
- Assemble: Preheat your oven to 180°C (350°F). In a buttered baking dish, layer the bottom with sautéed potatoes, if using. Add a layer of fried eggplants, followed by a layer of meat sauce. Repeat the layers, ending with a layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with additional grated cheese if desired.
- Bake the moussaka: Bake for 60 minutes, or until the top is golden brown and the dish is bubbling. Let the moussaka cool for at least 15 minutes before serving. Serve with a fresh Greek salad and a glass of wine. Cheers!
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Recipe Tips
- Choose firm eggplants: Select firm and glossy eggplants for the best texture and flavor. Softer ones may turn mushy during cooking.
- Avoid excess oil: After frying the eggplants, place them on paper towels to absorb extra oil. This helps reduce the dish’s overall greasiness.
- Use fresh spices: Use fresh ground black pepper and cinnamon for a more robust flavor. Pre-ground spices may not provide the same depth.
- Stir béchamel continuously: Keep stirring the béchamel sauce while adding milk to avoid lumps. A smooth sauce enhances the dish’s creamy texture.
- Let it rest: Allow the moussaka to rest for at least 15 minutes after baking. This helps the layers set and makes serving easier.
What To Serve With Lamb Moussaka
Serve your savory Mary Berry Lamb Moussaka with roasted garlic green beans, quinoa salad with cranberries, lemon-dill cucumber salad, herbed couscous, or grilled zucchini.
You can also pair it with tzatziki sauce, or feta-stuffed peppers.
How To Store Lamb Moussaka
To Refrigerate: Place leftover moussaka in an airtight container and refrigerate within two hours of cooking. It will stay fresh for up to four days. Reheat thoroughly before serving.
To Freeze: Wrap individual portions in plastic wrap and place them in freezer bags or containers. Moussaka can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
How To Reheat Lamb Moussaka
In The Oven: Preheat the oven to 180°C (350°F). Cover the moussaka with aluminum foil and bake for 20-25 minutes. This method helps retain moisture and texture.
In The Microwave: Place a portion on a microwave-safe plate and cover with a microwave-safe lid. Heat on medium power for 3-4 minutes, checking halfway through.
In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place a portion of moussaka in the basket and heat for 8-10 minutes. This method ensures a crispy top.
Frequently Asked Questions
Can I use a different type of cheese for the béchamel sauce?
Yes, you can use different types of cheese for the béchamel sauce. Hard cheeses like Gruyere or Pecorino Romano work well. Choose a cheese that melts smoothly and has a strong flavor to complement the moussaka.
How do I prevent the eggplants from becoming too oily?
To prevent eggplants from becoming too oily, salt them and let them sit for 30 minutes. This helps draw out moisture. After frying, place them on paper towels to absorb excess oil before adding them to the moussaka.
Can I make the meat sauce in advance?
Yes, you can make the meat sauce in advance. Prepare the sauce and let it cool completely. Store it in an airtight container in the refrigerator for up to three days. Reheat it before assembling the moussaka to ensure even layering.
Mary Berry Lamb Moussaka Nutrition Facts
Serving Size. 1 Piece
- Calories. 455kcal
- Sugar. 11gSodium. 84.6mg
- Fat. 19.1g
- Saturated Fat. 8.2g
- Unsaturated Fat. 9.7g
- Trans Fat. 0g
- Carbohydrates. 61g
- Fiber. 5.3g
- Protein. 14.7g
- Cholesterol. 72.1mg
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Mary Berry Lamb Moussaka
Description
This Mary Berry Lamb Moussaka is prepared using eggplants, potatoes, lamb mince, red onions, and tomatoes. This savory Lamb Moussaka recipe is a perfect dinner that takes about two hours to prepare and can serve up to eight people.
Base Ingredients
For The Meat Sauce
For The Bechamel Sauce
Instructions
- Prepare the eggplants: Slice the eggplants, season with salt, and let them sit for 30 minutes to draw out moisture. Pat them dry after 30 minutes to remove excess moisture.
- Fry the eggplants: Heat vegetable oil in a skillet over medium heat and fry the eggplants until browned on both sides. Set the fried eggplants aside on a paper towel to drain any excess oil.
- Prepare the potatoes: If using, slice the potatoes and sauté them in vegetable oil until they turn golden brown. Set the sautéed potatoes aside on a paper towel to drain excess oil.
- Prepare the meat sauce: In a large pan, heat 1/4 cup of olive oil over medium heat and sauté the chopped onions until they become translucent. Add the chopped garlic and cook for another minute, stirring continuously.
- Cook the meat: Add the minced beef or lamb to the pan and cook until it is browned. Stir occasionally to ensure even cooking of the meat.
- Add the tomatoes and seasonings: Stir in the tomato paste, chopped tomatoes, and sugar. Pour in the red wine, and add the bay leaf, cinnamon, sea salt, and freshly ground black pepper. Let the sauce simmer until it thickens.
- Simmer the meat sauce: Continue to simmer the meat sauce for about 20-30 minutes, or until the liquids reduce and the sauce thickens. Remove the bay leaf and cinnamon stick before using the sauce.
- Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a smooth roux.
- Make the béchamel sauce: Gradually whisk in the heated milk until the mixture becomes smooth. Cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the egg yolks, grated cheese, and a pinch of nutmeg. Season with salt to taste.
- Assemble: Preheat your oven to 180°C (350°F). In a buttered baking dish, layer the bottom with sautéed potatoes, if using. Add a layer of fried eggplants, followed by a layer of meat sauce. Repeat the layers, ending with a layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with additional grated cheese if desired.
- Bake the moussaka: Bake for 60 minutes, or until the top is golden brown and the dish is bubbling. Let the moussaka cool for at least 15 minutes before serving. Serve with a fresh Greek salad and a glass of wine. Cheers!