Looking for a tasty and filling meal? Try Mary Berry Lamb Moussaka Recipe.
This dish is full of lamb, herbs, and creamy sauce, all stacked together to make your taste buds dance. You can make it for your family or a special dinner.
Why Choose Mary Berry Lamb Moussaka?
Mary Berry is known for her cooking, and her Lamb Moussaka is no different. Her recipe gives a yummy twist to this Mediterranean classic.
It’s comfy food with great flavours and textures. Even if you’re not a pro chef, you can make this easily.
When I First Tried Mary Berry Lamb Moussaka
I found Mary Berry’s Lamb Moussaka when I wanted a tasty family meal. It’s a mix of lamb, aubergines, and potatoes with creamy sauce on top. It was a change from my usual cooking, but I was excited to try it.
The smell in my kitchen was amazing. The first bite was a surprise, with the tasty lamb mixing with creamy sauce and soft veggies. I loved it and now it’s a regular on our dinner table.
Ingredients To Make Mary Berry Lamb Moussaka
Base Ingredients
- Eggplants = 6
- Potatoes (optional) = 5
- vegetable oil (for frying)
For The Meat Sauce
- Beef or lamb mince = 750g
- Red onions (chopped) = 2
- Garlic (chopped) = 2 cloves
- Chopped tomatoes = 1 tin (400g / 14oz)
- Tomato paste = 2 tablespoon
- Sugar = 1 teaspoon
- Red wine = 1 glass
- Sea salt = 1 pinch
- Black pepper (freshly ground)
- Bay leaf = 1
- Cinnamon or one cinnamon stick = 1 pinch
- Olive oil = 1/4 cup
For The Bechamel Sauce
- Milk = 900ml
- Butter = 120g
- Flour = 120g
- Nutmeg = 1 pinch
- Egg yolks = 2
- Parmigiano-Reggiano or Kefalotyri or your favorite hard cheese = 100g
- Salt (to taste)
How To Make Mary Berry Lamb Moussaka
Step 1
Start by seasoning and slicing eggplants, then brown them in a pan.
Step 2
You can also slice and cook potatoes if you like.
Step 3
For the meat sauce, cook shallots, garlic, beef, and tomato paste.
Step 4
Add wine and tomatoes, and simmer until the liquids reduce.
Step 5
Make béchamel by melting butter, adding flour, and whisking in heated milk.
Step 6
Stir in egg yolks, Parmesan, and nutmeg.
Step 7
In a buttered dish, layer potatoes, eggplants, meat sauce, and béchamel.
Step 8
Bake at 180°C/350°F for 60 minutes until the top is cheesy.
Step 9
Chill it before serving with a Greek salad. Enjoy with wine!
Recipe Tips
- Cook the lamb well for more flavour.
- Dry the aubergines before frying to avoid extra oil.
- Layering is important: start with aubergines, then potatoes, and finally, the meat sauce.
- Don’t rush the creamy sauce; let it thicken.
- Let the moussaka rest after baking for the best taste.
FAQs About Mary Berry Lamb Moussaka
Can I use something other than lamb?
Yes, you can use beef or a mix of beef and pork if you like. It’s still delicious.
Can I make it ahead?
Yes, you can put it together early and bake it later. It’s great for dinner parties or busy nights.
Can I freeze leftovers?
Yes, you can freeze extra Lamb Moussaka. Just wrap it well to keep it fresh.
What herbs can I use?
Mary Berry’s recipe uses oregano and cinnamon, but you can use what you like.
What Can You Serve with Mary Berry Lamb Moussaka?
- Greek Salad: A fresh salad with tomatoes, cucumbers, olives, and feta cheese.
- Tzatziki: A cool cucumber yogurt dip that goes great with moussaka.
- Pita Bread: Warm pita is perfect for scooping up moussaka.
- Roasted Vegetables: Mixed roasted veggies add a healthy touch.
- Rice or Couscous: Serve moussaka over rice or couscous for a full meal.
Storage Tips
To save extra Mary Berry Lamb Moussaka, put it in a closed container and refrigerate for 3-4 days. You can also freeze it for later. When reheating, use the oven to keep the texture and flavour.
In Closing
Mary Berry’s Lamb Moussaka is a great choice for a comforting, filling meal. With its rich flavours and easy cooking, it’s a recipe you’ll want to keep making.
So, give it a try and enjoy the delicious mix of lamb, aubergines, and creamy sauce that Mary Berry has perfected. Your taste buds will be very happy!
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Mary Berry Lamb Moussaka Recipe
Ingredients
Base Ingredients
- 6 Eggplants
- 5 Potatoes (optional)
- vegetable oil (for frying)
For The Meat Sauce
- 750 g Beef or lamb mince
- 2 Red onions (chopped)
- 2 cloves Garlic (chopped)
- 1 tin Chopped tomatoes (400g / 14oz)
- 2 tablespoon Tomato paste
- 1 teaspoon Sugar
- 1 glass Red wine
- 1 pinch Sea salt
- Black pepper (freshly ground)
- 1 Bay leaf
- 1 pinch Cinnamon or one cinnamon stick
- 1/4 cup Olive oil
For The Bechamel Sauce
- 900 ml Milk
- 120 g Butter
- 120 g Flour
- 1 pinch Nutmeg
- 2 Egg yolks
- 100 g Parmigiano-Reggiano or Kefalotyri or your favorite hard cheese
- Salt (to taste)
Instructions
- Start by seasoning and slicing eggplants, then brown them in a pan.
- You can also slice and cook potatoes if you like.
- For the meat sauce, cook shallots, garlic, beef, and tomato paste.
- Add wine and tomatoes, and simmer until the liquids reduce.
- Make béchamel by melting butter, adding flour, and whisking in heated milk.
- Stir in egg yolks, Parmesan, and nutmeg.
- In a buttered dish, layer potatoes, eggplants, meat sauce, and béchamel.
- Bake at 180°C/350°F for 60 minutes until the top is cheesy.
- Chill it before serving with a Greek salad. Enjoy with wine!
Notes
- Cook the lamb well for more flavour.
- Dry the aubergines before frying to avoid extra oil.
- Layering is important: start with aubergines, then potatoes, and finally, the meat sauce.
- Don’t rush the creamy sauce; let it thicken.
- Let the moussaka rest after baking for the best taste.
