- 500g Irish lamb mince
- 2 large aubergines
- 1 onion
- 3 cloves garlic
- 1 tin (400g) chopped tomatoes
- 2 tbsp tomato purée
- 200g ricotta cheese
- 100g feta cheese
- 50g blue cheese (optional, for extra depth)
- 250ml whole milk
- 50g butter
- 50g plain flour
- 1 tsp cinnamon
- 1 tsp dried oregano
- ½ tsp ground nutmeg
- 1 bay leaf
- Salt & black pepper
Irish Lamb Moussaka
Ingredienser
- 500g Irish lamb mince
- 2 large aubergines
- 1 onion
- 3 cloves garlic
- 1 tin (400g) chopped tomatoes
- 2 tbsp tomato purée
- 200g ricotta cheese
- 100g feta cheese
- 50g blue cheese (optional, for extra depth)
- 250ml whole milk
- 50g butter
- 50g plain flour
- 1 tsp cinnamon
- 1 tsp dried oregano
- ½ tsp ground nutmeg
- 1 bay leaf
- Salt & black pepper
Fremgangsmåde:
Roast the Aubergines:
1. Preheat the oven to 200°C (180°C fan/gas mark 6).
2. Slice 2 aubergines into 1cm rounds, brush with olive oil, season, and roast for 20-25 minutes, flipping halfway.
Cook the Lamb Ragu:
3. Heat 2 tbsp olive oil in a pan, cook 1 diced onion for 5 minutes.
4. Add 3 minced garlic cloves, 1 tsp cinnamon, 1 tsp oregano, and cook for 1 minute.
5. Brown 500g Irish lamb mince, then stir in 1 tbsp tomato purée for 2 minutes.
6. Add 400g chopped tomatoes, 1 tbsp red wine vinegar, 1 bay leaf, salt & pepper. Simmer for 20-25 minutes.
Make the Ricotta Topping:
7. Melt 50g butter, stir in 50g plain flour, and cook for 1 minute.
8. Gradually whisk in 250ml milk, stirring until smooth.
9. Remove from the heat and mix in 200g ricotta, 100g crumbled feta, ½ tsp nutmeg.
Assemble & Bake:
10. Reduce the oven temperature to 180°C (160°C fan/gas mark 4).
11. Layer half the aubergines in a baking dish, then half the ragu. Repeat.
12. Spread over the ricotta topping and sprinkle with 50g grated blue cheese (optional).
13. Bake for 35-40 minutes until golden and bubbling. Let it rest for 10 minutes before serving.
Fremgangsmåde:
Roast the Aubergines:
1. Preheat the oven to 200°C (180°C fan/gas mark 6).
2. Slice 2 aubergines into 1cm rounds, brush with olive oil, season, and roast for 20-25 minutes, flipping halfway.
Cook the Lamb Ragu:
3. Heat 2 tbsp olive oil in a pan, cook 1 diced onion for 5 minutes.
4. Add 3 minced garlic cloves, 1 tsp cinnamon, 1 tsp oregano, and cook for 1 minute.
5. Brown 500g Irish lamb mince, then stir in 1 tbsp tomato purée for 2 minutes.
6. Add 400g chopped tomatoes, 1 tbsp red wine vinegar, 1 bay leaf, salt & pepper. Simmer for 20-25 minutes.
Make the Ricotta Topping:
7. Melt 50g butter, stir in 50g plain flour, and cook for 1 minute.
8. Gradually whisk in 250ml milk, stirring until smooth.
9. Remove from the heat and mix in 200g ricotta, 100g crumbled feta, ½ tsp nutmeg.
Assemble & Bake:
10. Reduce the oven temperature to 180°C (160°C fan/gas mark 4).
11. Layer half the aubergines in a baking dish, then half the ragu. Repeat.
12. Spread over the ricotta topping and sprinkle with 50g grated blue cheese (optional).
13. Bake for 35-40 minutes until golden and bubbling. Let it rest for 10 minutes before serving.
