**A Simplified Recipe for Traditional Greek Lamb Moussaka**

To start making our delicious lamb moussaka, we first need to prepare the base of the dish. This involves browning some onions and garlic in a pan over medium heat. Adding some salt, pepper, and a variety of spices such as cumin, oregano, cinnamon, and mixed spice gives the mixture a unique flavor profile. We also add some fresh mint leaves, which will cook down during the cooking process to infuse the dish with their aroma. The sweetness in this recipe comes from ground cinnamon, which adds depth to the lamb.

Next, we create our tomato-based stock by pouring another can of tomatoes into boiling hot water. This liquid is then added to a separate pan containing some lamb stock, chopped tomatoes, and a squeeze of tomato puree. This combination creates a rich and flavorful base for our moussaka. The mixture is then left to bubble away for an hour, allowing the flavors to meld together and the lamb to become tender.

**Layering Process**

With our lamb base ready, it's time to start building our moussaka. We begin by layering sliced potatoes in a baking dish. These are seasoned with salt and pepper before being added to the dish. Next, we add another layer of sliced aubergines, which are also seasoned with salt and pepper. This creates a delicious combination of textures and flavors in each bite.

The next step is to add our mint-c mix, which consists of minced lamb cooked in its flavorful base. We continue layering the ingredients, alternating between potatoes and aubergines, until all the ingredients have been used up. The final layer consists of another layer of our mint-c mix, topped with a tin of tomatoes to prevent drying out during cooking.

**Baking and Crispy Topping**

Our moussaka is now ready to be baked in the oven. A generous portion of breadcrumbs, mixed with crumbled feta cheese and chopped fresh mint leaves, is sprinkled over the top of the dish. This creates a crispy and flavorful topping that adds texture to our moussaka.

The dish is then placed in a hot oven at 200 degrees Celsius for 10-15 minutes to crisp up the breadcrumbs. The result is a perfectly baked moussaka with a deliciously crunchy topping and tender, flavorful lamb beneath. By following this simplified recipe, anyone can create a mouth-watering Greek dish that's sure to impress.

**Recipe Website and Social Media**

For those interested in trying out more recipes or staying up-to-date on our latest creations, be sure to check out our website at sortingfood.com. We post new recipes every day of the year, as well as regular updates on social media platforms such as Twitter. Follow us for behind-the-scenes glimpses into the kitchen and to stay informed about upcoming recipe releases.

"WEBVTTKind: captionsLanguage: enthis is one of my most requested dishes great stylee it certainly is it's L twist on a lamb ruse suck-up so the focus of this dish is obviously the lamb and it's cooked out in a kind of sweet and spicy tomato sauce okay so we'll start with that if you guys can get the onion and garlic and goes with diced of onion yep and just peel and crush our garlic meanwhile I'm gonna focus on the lamb now this is just lament quite a fatty meat so I'm going to put it straight to the pan without any added fat hot pan and instantly we can start to round that off with a little bit of salt pepper beautiful once we've lost more that some pinkness from the lamb we can put our onions in and our garlic give those a good stir around and at the bases but also we add in some really cool spices and some ground cumin nice some dried oregano right okay so you've got a herb in there as well and then the sweetness and this comes from ground cinnamon mmm and mixed spice or allspice okay so teaspoon of each of those go in as well and a little bit of fresh mint as well and you can put the whole stalk to nor gonna cook down for a long time yep and then the wet part of this kind of lamb stew essentially is a tin of tomato so chopped tomatoes and then what we do is feel the same tin up with hot water and that's going to form another stock okay with the aid of stock q so one tins worth and then another half so it's 600 ml of stock cool let's talk to you as well and then a lamb stock give as well so that goes in there crumbled in a little squeeze of tomato puree just to enriching it a little bit more and that is it as simple as that all we need to do now for this lamb base is let it bubble away a whole hour okay and it will really reduce down the lamb will soften the tomatoes are all mushy and then let me show you the next day so often hour of bubbling away on land smells and looks like that the Cremeans it's perfect time for a layering process so that's a combination of aubergine and potato yeah so if you want to do potato this skin on save all the fuss out of it that's where all the nutrients are as well really thin slices and thinner the better okay so look at things like that and if you could exactly the same thing with our aubergine that would be perfect now traditional moussaka might just have the aubergine some people dog you doesn't need the potato but potatoes cheaper than lamb so it's going to bulk out the dish help thicken it I think it's a really good addition to the dish so what we need to do now is find any dish that will go in an oven this one's perfect for to a ladle of our lamb mince it should be quite a wet mix because your the potatoes go in it it's going to really help to sort of thicken up anyway take some of our OPA Jean yep traditionally these might be sauteed and actually fried off but it's another step that assorted we're gonna skip straight past and the end result will be just as good so we'll layer some of that in there seasoned at each and every layer perfect it so a layer of our aubergine or eggplant another layer of our mint C mix so as you know we're now doing a whole video recipe every single day of the year on our website check out sortedfood.com and if you want to get loads or Twitter updates from us see what we're up to on a daily basis why don't check out our twitter at sorting food so we carried on a layering process of our mincemeat we had aubergine and potato then more aubergine one more layer of this so you can see it's plenty of liquid in there yeah at this stage tin for over the top and this means it's going to cook in the oven without drying out there we go and then fat if you can pop that into our oven so that's 160 degrees Celsius about 4550 minutes that'll cook potatoes through and then we can show you what's special about our moussaka our crispy bread crumb top so there we go is head it's 45 minutes of cooking in the oven oh very good but that means that our potatoes should be nice and soft now take a tinfoil off Wow steam there we go that does be lit still be the wall never walk is missing at all it is missing its obvious what you guys get over here so instead of our bechamel sauce and really simple breadcrumbs if you can just slice up our mint leaves and if you can just crumble the feta into the breadcrumbs so mix all that mint into the breadcrumbs and feta good job good job give it big mix up so we can get all of our bread crumb and cheesiness all mixed together and then just get a nice generous portion of this over the top so this point back into our hot oven at 200 degrees Celsius for 10-15 minutes to crisp up and then we can have our version moussaka ready look at that and there it is the finished dish out version of lamb moussaka sorted Oh better caliber as well Oh better that is awesome all those spices they're amazingthis is one of my most requested dishes great stylee it certainly is it's L twist on a lamb ruse suck-up so the focus of this dish is obviously the lamb and it's cooked out in a kind of sweet and spicy tomato sauce okay so we'll start with that if you guys can get the onion and garlic and goes with diced of onion yep and just peel and crush our garlic meanwhile I'm gonna focus on the lamb now this is just lament quite a fatty meat so I'm going to put it straight to the pan without any added fat hot pan and instantly we can start to round that off with a little bit of salt pepper beautiful once we've lost more that some pinkness from the lamb we can put our onions in and our garlic give those a good stir around and at the bases but also we add in some really cool spices and some ground cumin nice some dried oregano right okay so you've got a herb in there as well and then the sweetness and this comes from ground cinnamon mmm and mixed spice or allspice okay so teaspoon of each of those go in as well and a little bit of fresh mint as well and you can put the whole stalk to nor gonna cook down for a long time yep and then the wet part of this kind of lamb stew essentially is a tin of tomato so chopped tomatoes and then what we do is feel the same tin up with hot water and that's going to form another stock okay with the aid of stock q so one tins worth and then another half so it's 600 ml of stock cool let's talk to you as well and then a lamb stock give as well so that goes in there crumbled in a little squeeze of tomato puree just to enriching it a little bit more and that is it as simple as that all we need to do now for this lamb base is let it bubble away a whole hour okay and it will really reduce down the lamb will soften the tomatoes are all mushy and then let me show you the next day so often hour of bubbling away on land smells and looks like that the Cremeans it's perfect time for a layering process so that's a combination of aubergine and potato yeah so if you want to do potato this skin on save all the fuss out of it that's where all the nutrients are as well really thin slices and thinner the better okay so look at things like that and if you could exactly the same thing with our aubergine that would be perfect now traditional moussaka might just have the aubergine some people dog you doesn't need the potato but potatoes cheaper than lamb so it's going to bulk out the dish help thicken it I think it's a really good addition to the dish so what we need to do now is find any dish that will go in an oven this one's perfect for to a ladle of our lamb mince it should be quite a wet mix because your the potatoes go in it it's going to really help to sort of thicken up anyway take some of our OPA Jean yep traditionally these might be sauteed and actually fried off but it's another step that assorted we're gonna skip straight past and the end result will be just as good so we'll layer some of that in there seasoned at each and every layer perfect it so a layer of our aubergine or eggplant another layer of our mint C mix so as you know we're now doing a whole video recipe every single day of the year on our website check out sortedfood.com and if you want to get loads or Twitter updates from us see what we're up to on a daily basis why don't check out our twitter at sorting food so we carried on a layering process of our mincemeat we had aubergine and potato then more aubergine one more layer of this so you can see it's plenty of liquid in there yeah at this stage tin for over the top and this means it's going to cook in the oven without drying out there we go and then fat if you can pop that into our oven so that's 160 degrees Celsius about 4550 minutes that'll cook potatoes through and then we can show you what's special about our moussaka our crispy bread crumb top so there we go is head it's 45 minutes of cooking in the oven oh very good but that means that our potatoes should be nice and soft now take a tinfoil off Wow steam there we go that does be lit still be the wall never walk is missing at all it is missing its obvious what you guys get over here so instead of our bechamel sauce and really simple breadcrumbs if you can just slice up our mint leaves and if you can just crumble the feta into the breadcrumbs so mix all that mint into the breadcrumbs and feta good job good job give it big mix up so we can get all of our bread crumb and cheesiness all mixed together and then just get a nice generous portion of this over the top so this point back into our hot oven at 200 degrees Celsius for 10-15 minutes to crisp up and then we can have our version moussaka ready look at that and there it is the finished dish out version of lamb moussaka sorted Oh better caliber as well Oh better that is awesome all those spices they're amazing\n"