October 01, 2023

Moussaka by Barry Horne

By Online Provenance Butcher
Moussaka by Barry Horne

Serves 4-6


700g lamb mince

2 onions finely chopped

3 cloves garlic finely chopped

2 small sticks cinnamon 

3 bay leaves

250ml red wine

1 tbsp tomato purée

1 can chopped tomatoes 

500ml beef or chicken stock

2 aubergines (sliced lengthways) 

Oil to fry  

For the Bechamel

75g butter

75g flour

1 litre milk

200g mixed cheese ( Parmesan and cheddar)

3 egg yolks 


Start by making the lamb mince base; fry off the lamb mince in a large pan until browned.

Add the garlic and onion and sweat for 5-10 mins.

Add the tomato purée and cook for 1-2 mins, then add the cinnamon and bay leaves and red wine, reduce the wine until it’s gone and add the beef stock and chopped tomatoes. 

Cook for 30-40 mins until it’s reduced and a and rich consistency. Season with salt and pepper to taste. Leave to cool

Put a large pan on a high heat and add a little oil to cover the base of the pan. Fry the aubergines in batches until they are browned. Drain the slices on kitchen paper.

To make the bechamel take a large saucepan and put on a medium high heat. Add the butter, when melted add the flour and cook for 3-4 mins. 

Slowly add the milk and incorporate into the mixture. Once all the milk is added cook on a low heat for 5-10 mins. After 10 mins add the cheese and whisk until fully melted. Take off the heat and allow to cook for 10 mins before adding the egg yolks which need to be whisked in also, this will thicken your bechamel when it bakes in the oven.

Pre heat the oven to 190 deg C.

Now it’s time to build the moussaka. In a large oven proof dish, add a layer of the ragu, then a layer of aubergines, and repeat until all the mixture and aubergine is gone. 

Top it all off with the bechamel and add a little more grated cheese on top. 

Bake in the oven for 30-40 mins to cook the bechamel and heat all the ingredients. 

Serve piping hot.