Spicy Lamb or Beef Moussaka


Chilli Moussaka
  • 5ml to 10ml Kingfisher Chilli Paste (according to preferred heat)
  • 5ml Kingfisher Chilli Oil
  • 15ml – Olive Oil
  • 2 medium Onions finely chopped
  • 3 Garlic cloves, crushed
  • 1 tsp Organum / Oregano
  • 1Kg – Beef or Lamb mince
  • 50ml Red Wine
  • 1 x 400g tin Chopped Tomatoes
  • 1 x 5cm Cinnamon stick (approximately)
  • 2 x large Bay Leaves
  • 2 x large Aubergines
  • Salt and freshly ground black pepper

 Béchamel/Cheese sauce

  • 75g Butter
  • 75g Corn Flour
  • 600ml Milk
  • 50g Parmesan and Cheddar cheese, finely grated
  • 2 medium Egg Yolks (beaten)


  1. Preheat the oven at 200C/400F/Gas 6.
  2. For the beef/lamb sauce, heat the chilli oil and the olive oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced beef/lamb and fry over a high heat for 3-4 minutes. Add the wine, chilli paste, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes whilst you make everything else.
  3. Remove stalks from the aubergines and cut them lengthways into 5mm slices. Sprinkle with salt and leave for 30 – 40 min to draw out the bitterness. Once done, rinse, pat dry and place on a baking tray. Sprinkle with a little olive oil and bake on 200C/400F/Gas 6 for 30 – 40 minutes. Alternatively, heat a frying pan until hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side.
  4. For the béchamel/cheese sauce – melt the butter in a non-stick pan, add the Corn flour to a little milk and blend into a watery paste. Add to the butter and cook over and gradually beat in the rest of the milk, bring to the boil, but keep stirring Add the cheese and stir until dissolved, leaving a thickish sauce. Leave to simmer for 5 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the egg yolks. Be careful not to allow the egg yolks to solidify.
  5. Lift out the aubergine and layer over the base of a 2.5-2.75 litre shallow ovenproof dish. Add a layer of mince and repeat with a second layer of aubergines. Add the final layer of mince and top up with the béchamel sauce.
  6. Add a layer of grated cheese and bake for 25-30 minutes until the top is golden-brown and bubbling.