How to cook Lamb Moussaka?

Preheat the oven to 220°C/ 425°F and boil a kettle. Slice the potatoes into approx. 1cm thick slices. Heat a large, wide-based pan over a medium-high heat and once hot, add the lamb mince. Cook for 4-5 min, breaking it up with a spoon as you go. Meanwhile, add the potatoes to a pot of boiled water with a pinch of salt and cook for 7 min, or until they’re just about fork-tender. Peel and finely dice the onion. Peel and finely chop the garlic. Add the onion, garlic, cinnamon and dried oregano to the lamb mince and cook for 10 min. Meanwhile, slice the aubergine into 1cm thick slices. Add them to a baking tray and drizzle with olive oil and a large pinch of salt and pepper. Put the tray in the oven for 15 min, or until cooked through, turning halfway through. Dissolve the beef stock cube in 200ml boiled water. Stir the tomato paste and beef stock into the lamb mince. Reduce the heat to medium and cook for 10-15 min or until most of the water has evaporated. Season with a pinch of salt and pepper.

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