Simply follow our simply laid out recipe:
1) Heat the olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured.
2) Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a fork until it has a loose texture. Brown the remaining lamb.
3) Stir the allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole.
4) Add the remaining browned lamb to the casserole and de-glaze the frying pan with white wine.
5) Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.
6) Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.
7) Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes.
8) Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.
9) Rinse the aubergines and pat dry. Grill for about 8 - 10 minutes, turning once. Set aside until ready to construct the moussaka.
10) Meanwhile, cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold. Set aside until ready to construct the moussaka.
11) Preheat the oven to180C/350F/Gas4
12) The white sauce should now have cooled enough to whisk in the egg and egg yolks.
13) Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the potatoes, then half the aubergine slices.
14) Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère.
15) Bake for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.