Lamb Moussaka

Cook Time 40 minutes

Servings 4

Ingredients

2 tbsp olive oil 

1 onion, finely diced

2 cloves garlic, minced 

500g lamb mince

2 eggplants, diced into 2 cm cubes 

2 desiree potatoes, diced into 2 cm cubes

2 zucchinis, diced into 2 cm cubes

3 bay leaves

½ cup white wine

1 x 400g can crushed tomatoes 

Salt and pepper

Cheese sauce

500g ricotta

100ml thickened cream

2 egg yolks 

200g Greek feta, crumbles  

2 large handfuls of grated kefalograviera (or cheddar or mozzarella) 

Pinch ground nutmeg

Pinch cinnamon

Salt & pepper

Method

Preheat the Cook4Me to sear mode. Add oil, the onion and garlic and soften for a minute before adding the mince. Cook until browned then add the eggplant, potato, zucchini, bay leaves and season with salt and pepper. Cook, stirring regularly for 2 - 3 minutes to brown. Add the white wine and tomatoes and stir through then lock the lid and pressure for 15 minutes. 

Meanwhile, make the cheese sauce, whisk together the ricotta, cream, yolks, spices and salt and pepper. Fold through fetta and 1 handful of the kefalograviera. 

When the stew is ready, open the pressure cooker and dollop over the cheese sauce. Sprinkle over the last handful of cheese and place the Extra Crisp lid on. Start the grill #2 program (15 minutes at 200°C) or until it’s golden brown and bubbling.

Serve with a simple mixed leaf salad.