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Braised lamb neck moussaka
“The moussaka at The Burlington is even better than the one my mum makes. Would you please ask chef Matthew Kemp for the recipe?”
Georgie Konstandakopoulos, Bondi, NSW
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Braised lamb neck moussaka
Serves
6
Cooking Time
Prep time 30 mins, cook 3 hrs 50 mins
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100 ml
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canola oil
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2
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lamb necks (about 900 gm each)
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4
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onions, thinly sliced
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4
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garlic cloves, crushed
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50 gm
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tomato paste
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1 litre (4 cups) each
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lamb stock and veal stock (see note)
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400 gm
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canned crushed tomatoes
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½
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cinnamon quill
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Pinch
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dried oregano
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2
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desiree potatoes, sliced 5mm thick
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2
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eggplants, sliced 1 cm thick
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To taste:
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freshly grated nutmeg
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To serve:
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Greek salad (optional) and Greek-style yoghurt
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| Cheese sauce |
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50 gm
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unsalted butter
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50 gm
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plain flour
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550 ml
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milk
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50 gm
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parmesan, finely grated
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50 gm
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kefalotiri, finely grated (see note)
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1
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Preheat oven to 150C. Heat half the oil in a large casserole over medium-high heat, add lamb neck, season to taste and turn occasionally until golden (3-5 minutes). Remove lamb and set aside. Add onion and garlic to casserole, stir occasionally until golden (7-10 minutes). Add tomato paste and stir continuously for 2 minutes, then add stocks, tomato, cinnamon and oregano and bring to a simmer. Add lamb neck, cover and bake until lamb is tender (2½ hours). Add potato to casserole and bake until potato is cooked through and lamb is very tender (20-25 minutes), set aside to cool.
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2
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Remove lamb and potato from liquid. Coarsely shred lamb (discard bones and sinew) and place in a large bowl. Strain liquid, add braising solids to lamb with enough liquid to moisten (about 2 tbsp), season to taste and set aside.
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3
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Meanwhile, heat remaining oil in a large frying pan over high heat until smoking, fry eggplant in batches, turning once, until golden (1-2 minutes each side), drain on absorbent paper and set aside.
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4
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For cheese sauce, melt butter in a saucepan over medium heat, add flour and stir frequently until combined (1-2 minutes). Add milk 50ml at a time, stirring well after each addition, until all milk is incorporated, then stir occasionally until thick (3-5 minutes). Remove from heat, stir in cheeses, season to taste, set aside and keep warm.
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5
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Increase oven to 180C. Divide eggplant among 6 x 300ml-capacity ovenproof dishes, top with lamb then potato slices then cheese sauce. Bake until golden (25-30 minutes). Season to taste with freshly grated nutmeg and serve immediately with yoghurt and Greek salad, if desired.
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Note For information on how to make stocks, click here. Alternatively, substitute good-quality store-bought veal stock. Kefalotiri is a Greek sheep’s milk cheese and is available from select delicatessens.
RECIPE Matthew Kemp, The Burlington
PHOTOGRAPHY Vanessa Levis
STYLING Geraldine Munoz
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