Lamb Moussaka

500g lean minced lamb

1 medium onion, finely chopped

2 garlic cloves, crushed

11⁄2 tsp dried oregano

1 tsp dried mint

2 bay leaves

1 cinnamon stick

2 tbsp plain flour

400ml lamb stock

400g canned chopped tomatoes

2 tbsp tomato purée

2 medium courgettes, trimmed, halved lengthways and sliced

2 medium aubergines, each about 275g, cut into 1cm rounds, ends discarded

1 tbsp olive oil

For the white sauce:

500ml semi-skimmed milk

4 tbsp cornflour

2 bay leaves

1⁄2 tsp grated nutmeg

20g parmesan

Method:

For the lamb mix: Put the lamb, onion, garlic, oregano, mint, bay leaves and cinnamon in a large non-stick saucepan or sauté pan and cook over a medium heat for 5 minutes. Keep stirring with a wooden spoon to break up the meat.

Stir in the flour and season with salt and plenty of freshly ground black pepper, then add the lamb stock, tomatoes and tomato purée. Bring everything to a simmer, then continue to cook for 10 minutes, stirring occasionally.

Add the courgettes and cook for a further 5 minutes until the lamb is tender and the sauce is thick. Remove the bay leaves and cinnamon stick.

Preheat the grill to its hottest setting. Arrange the aubergine slices in a single layer on a large baking tray, brushing them on both sides with oil. Place the tray under the grill and cook for 5 minutes. Turn the slices over and cook them on the other side for 5 minutes until they’re softened and lightly browned. Set the aubergines aside.

For the white sauce:

Preheat the oven to 200C/180C fan/gas 6. Just before the mince is ready, make the white sauce. Mix 4 tablespoons of the milk with the cornflour in a small bowl until smooth and put to one side.

Pour the rest of the milk into a medium non-stick saucepan and add the bay leaves and half the grated nutmeg. Heat gently for 5 minutes until almost at a simmer, stirring regularly. Remove the bay leaves and whisk in the cornflour mixture, then cook for 3-4 minutes until thickened and smooth, stirring constantly. Remove from the heat and season with salt and lots of freshly ground black pepper.

Spoon a third of the meat sauce into an ovenproof dish, then add a layer of aubergines. Repeat the layers twice more, finishing with the aubergines.

Pour over the white sauce, making sure it covers in an even layer, then sprinkle with the reserved nutmeg and parmesan cheese. Bake for 20-25 minutes until golden brown and bubbling.