Recipe of the month: Klein River Raclette Smokey Lamb Moussaka

SMOKEY LAMB MOUSSAKA (with Klein River Raclette)

(Serves 6-8)

INGREDIENTS:

30 ml olive oil

1 large onion, chopped

6  garlic cloves, crushed

1 kg lamb mince

10 ml ground cumin

5 ml ground cinnamon

5 ml ground allspice

5 ml smoked paprika                                                                                                              

15 ml dried oregano

Salt and black pepper to taste

1 tin tomatoes, chopped finely

70g tomato sofrito or paste

150 ml lamb stock

4 large brinjals, sliced into 1cm slices, salted lightly

Olive oil spray

SAUCE:

60 g butter

50 g flour

900 ml milk

3 egg yolks, beaten

100 g grated Klein River Raclette cheese

150 g Klein River Raclette, sliced thinly

OPTIONAL: fresh oregano, thyme and toasted pine nuts for serving

METHOD:

• Fry the onion and garlic in the oil till soft, add the mince and stir to break it up.  Add the spices and oregano and season to taste. 
• Add the chopped tomato, tomato sofrito and the stock and simmer for about 20 minutes until the meat sauce is thick.  Taste and adjust the seasoning if necessary.
• Meanwhile preheat the grill of your oven and line a large baking tray with baking paper.
• Lightly spray the brinjal slices with olive oil and place on the prepared baking tray.  Grill until slices are golden brown and slightly soft and smoky (±4 minutes on a side)
• TO MAKE THE SAUCE: Melt the butter in a saucepan over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden. Remove from heat.
• Whisk in the milk, continuing to stir (on the heat) until the sauce thickens and starts to boil. Remove from the heat and stir in the grated Raclette cheese. Allow the sauce to cool slightly before incorporating the beaten egg yolks.
• Preheat your oven to 180°C and grease a medium-sized ovenproof dish.
• Place a layer of the meat sauce in the prepared dish, followed with a layer of grilled eggplant. Repeat the layers, finishing with a layer of the cheese sauce on top.
• Bake in the preheated oven for 30 minutes, then top with the Raclette cheese slices.  Bake for another 5 minutes.
• Let the moussaka rest for 10 minutes before serving.
• OPTIONAL to sprinkle over some toasted pine nuts and fresh oregano and thyme just before serving.