Vegetable Lamb Moussaka - cooking recipe

Ingredients

4 tbsp olive oil
600 g minced lamb
175 g spring onions, sliced
3 cloves garlic, finely chopped
4 None tomatoes, chopped
2 tbsp tomato paste
1 tbsp dried oregano
2 tsp paprika
600 g courgette, sliced
400 ml semi-skimmed milk
4 medium eggs
30 g plain flour
30 g butter
500 g potatoes, peeled and sliced
175 g cheese
2 stem parsley, chopped

Preparation

Heat 2 tbsp oil in a pan and brown the ground lamb. Add the green onions, garlic, tomatoes, tomato paste, oregano and paprika and season with salt and pepper and add a pinch of cinnamon. Heat the remaining oil in a separate pan and fry the zucchini slices in it.
Mix the milk, eggs and flour in a saucepan over a medium heat, stir in the butter and gently whisk until thickened. Season with salt and pepper.
Layer the lamb, zucchini and potatoes in a greased baking dish. Finish by topping with 3/4 of the cheese, then the white sauce and a sprinkling of the remaining cheese. Bake for 45-50 minutes until golden brown and serve with a garnish of chopped parsley.