LAMB MOUSSAKA

Prepararion time: 45 mins      Cooking time: 50-60 mins

INGREDIENTS:    serves 4

30ml  olive oil
500g  lamb mince
300g  onion
4  each, garlic cloves and bay leaves
3  cinnamon sticks
1  cup  tomato paste
200ml  chicken broth
500g  fresh tomatoes, diced
1/2  bunch parsley
Salt and pepper, to taste
1  large aubergine, peeled, cut into 1.5cm thick slices
Parmesan cheese,for sprinkling
1  litre bechamel sauce

Method:

• In a large pan, add oil and cook mince over high heat until the moisture evaporates. Add onion, garlic and spices and cook until onion caramelises. Add tomato paste and cook until a deep red. Add tomatoes and chicken broth and cook over low heat for about 45 minutes until the mince is cooked. Ensure the mixture does not dry out. Add chopped parsley, salt and pepper to the mince and stir to mix.
• Fry aubergine slices to a golden brown or grill, for a healthier option. Lightly grease a large, deep baking pan. Sprinkle pan with parmesan and place a layer of aubergine. Sprinkle more parmesan and layer mince. 
• Again sprinkle with parmesan and layer remaining aubergine. Top it with the mince, sprinkle with parmesan and finally, pour bechamel sauce over. 
• Bake the moussaka in an oven at 140C for about 1 hour. To serve, invert moussaka on a large platter and slice. Garnish with grilled cherry tomatoes.