Greek-Style Lamb moussaka with aubergines & minted pea puree · Serves 2
Aubergines marry perfectly with lamb in the classic Greek dish, Moussaka.
The name is actually Arabic, and it's known, in various forms, from Egypt to Romania. A good moussaka is a joy to behold with cinnamon spiced lamb mingling with the aubergines and a delicious creamy, béchamel sauce.
In our recipe we are serving it with a minted pea puree and green salad…what more do you need?
minced shoulder of lamb, olive oil, onion, garlic, cinnamon, cumin, tinned tomatoes, tomato paste, fresh oregano, chopped, bay leaves, fresh thyme leaves, white wine, aubergines, salt and freshly ground black pepper.
Keep in the fridge and eat within 2-3 days after delivery date. Once opened consume within 2 days.