- Serves: 4-6
- Cook Time: 1 hour 10 minutes
- Prep Time: 25 minutes
- Effort: easy
- 4 tbsp olive oil
- 2 aubergines, sliced, about 5mm thick
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 2 sprig of rosemary, leaves finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 450 g goat meat, minced
- 400 g canned chopped tomatoes
- 200 ml chicken stock
- 1 handful mint, chopped, plus extra to garnish
- handful fresh coriander, chopped
- 4 tomatoes, skinned and sliced
- 25 g butter
- 25 g plain flour
- 250-300 ml whole milk
- pinch nutmeg
Tips and Suggestions
Try goat mince in your favourite bolognese or chilli recipe too. As it is a mince that is lower in fat, make sure there is enough liquid to stop it from drying out while cooking.
1. Heat 2 tablespoons of the oil in a large frying pan. Add the aubergine slices and fry for about 5 minutes, turning occasionally, until browned. Remove and set aside.
2. Pour the remaining 2 tablespoons of oil into the frying pan and tip in the onions. Cook gently over a low-medium heat until softened and translucent. Stir in the garlic, rosemary, cumin, coriander and cinnamon and fry for 1 minute. Add the goat mince and cook for a few minutes, stirring to break it all up and until it is no longer pink. Tip in the tinned tomatoes and stock and bring to the boil. Simmer gently for 10 minutes.
3. Preheat the oven to 180C/160C fan/gas 4. Stir the mint and coriander into the mince mixture and season to taste.
4. Lay half the aubergine slices, slightly overlapping, in the bottom of a large ovenproof dish. Spoon the goat mince mixture over them, then top with the tomato slices and the rest of the aubergine.
5. Melt the butter in a separate saucepan, then stir in the flour and cook, stirring occasionally, for 1-2 minutes over a medium heat, or until the mixture resembles ground almonds. Remove from the heat and gradually stir in the warm milk, a little at a time, whisking constantly to make a thin, smooth mixture. Return to the heat and cook, stirring all the time, until thickened. Finish with a little nutmeg and seasoning.
6. Spoon this sauce over the top of the moussaka and bake for 30-40 minutes until golden. Serve garnished with chopped mint leaves.
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