Lamb Moussaka

Ingredients

• 1 tbsp oil
• 1 eggplant, sliced
• 1 kg lamb mince
• 800 g tinned tomatoes, diced
• 40 g Slow Cookers Osso Bucco
• 140 g tomato paste
• 75 g butter
• 50 g plain flour
• 750 ml milk
• 2 cups cheddar cheese
• 2 egg yolks
• Pinch of nutmeg

Method

1. Heat the oil in a large saucepan and brown eggplant slices then put aside.
2. Brown onions and lamb mince.
3. Add the tomatoes, McCORMICK Slow Cookers Osso Bucco recipe base and tomato paste.
4. Simmer for 30 minutes on low and stir constantly.
5. Spoon the mixture into the base of a lasagne dish and top with eggplant slices.
6. To make the sauce: Melt butter in a medium saucepan and add the flour.
7. Stir constantly for 2 minutes and then pour in the milk and whisk.
8. Using a wooden spoon stir until sauce starts to thicken.
9. Add in half of the cheese and stir for another 2 minutes.
10. Take the sauce off the heat and let cool slightly, whisk in the egg yolks and pour the sauce over the eggplant.
11. Sprinkle with the rest of the cheese and sprinkle with nutmeg.
12. Bake in a 180oC oven for 20 minutes or until cooked then serve.