Artichoke, aubergine & lamb moussaka - Good Food Middle East
A lightly spiced lamb bake with artichoke hearts, a cherry tomato ragu and layers of fried aubergine and potato
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Cooking tools:
- Baking dish
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Can opener
- Slotted spoon
- Wooden spoon
- Whisk
- Fork
- Mixing bowl
- Colander
- Measuring spoon
- Paper towel
- Oven
- Stove
Ingredients
- olive oil, for frying
- 1kg lamb mince
- 2 large onions, finely chopped
- 3 garlic cloves, chopped
- 2 x 395g cans cherry tomatoes in thick juice
- 2 bay leaves
- 1 cinnamon stick
- ½ tsp dried oregano
- pinch of sugar
- 2 medium aubergines
- 700g large potatoes
- 2 x 390g cans artichoke hearts, drained really well (see tip)
- 100g butter
- 100g plain flour
- 900ml milk
- very generous grating of nutmeg
- 125g grated Gruyère
- 25g grated Parmesan
- 3 medium eggs, lightly beaten
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