Ingredients

• lamb mince (500g)
• 2 tsp of ground cumin
• 1 tsp of ground cinnamon
• 1 tsp of mixed spice
• 1 red onion
• 1 tsp of dried oregano
• fresh sprigs of fresh mint, chopped
• 1 clove of garlic
• 2 squeezes of tomato puree
• 1 tin of chopped tomatoes (400g)
• lamb stock (600ml)
• 1-2 baking potato, washed
• 1 aubergine
• block of feta (200g)
• 2 handfuls of breadcrumbs
• cucumber and tomato salad to serve
  
  

Recipe

place the lamb mince in a hot dry pan and break up with a wooden spoon.
add the cumin, cinnamon, mixed spice, seasoning and stir continuously.
dice the red onion and add to the pan with the lamb, cook for one minute and then add oregano, mint, grated and peeled garlic and tomato puree.
throw in the chopped tomatoes and lamb stock before simmering for 1 hour.
slice the aubergine and potatoes thinly (as thin as possible) and sprinkle with salt and pepper.
preheat the oven to 170°C.
dump a thin layer of lamb mince in a deep dish and cover with 1 layer of potatoes.
add another layer of lamb mince and add a layer of aubergine. Repeat so that the moussaka has 3-4 layers and almost fills the dish.
put some foil on top and bake in the oven for 45 minutes until the potatoes are cooked, stick a knife in the middle to check.
mix the breadcrumbs with chopped feta and mint in a bowl and sprinkle on top of the moussaka, then crank up the heat on the oven to 200°C and bake for a further 10 minutes without the foil until the top in crispy and golden.
dish up with a fresh cucumber and tomato salad.

serves 4