My Big Fat Moussaka

500 g waxy potatoes, scrubbed and cut into thick slices

2 tbsp olive oil

2 onions, peeled and chopped

4 cloves garlic, peeled and crushed

½ tsp ground cumin (optional)

½ tsp teaspoon ground cinnamon

900 g minced lamb

700 ml chicken stock either homemade or from cubes

80 g butter

75 g plain flour

1.20 l milk

1 tsp mustard

250 g leftover grated cheese

4 eggs

Pinch of nutmeg

Black peppercorns

Salt

800 g canned chopped tomatoes

Preheat the oven to 190°C (375°F) mark 5. Put the potatoes in a large pan of water, bring up to the boil and simmer for about 15 minutes until they are just cooked. Drain and set aside.

Heat the oil in a large frying pan, add the onion, garlic and spices and cook for 5 minutes or until soft. Turn up the heat and add the lamb mince and cook, stirring, for another 4-5 minutes, add the tomatoes and season well. Continue to cook for about 20-25 minutes adding the stock in stages.

To make the sauce, place the butter, flour, milk and mustard in a small saucepan and, whisking continuously, cook over a medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 minutes. Allow to cool a little then add the grated cheese (reserving a handful for the topping) and eggs, nutmeg and seasoning.

In a large shallow ovenproof dish or individual freezer dishes, layer the meat with the potato slices, finishing with a neat layer of potato slices. Pour the sauce over the potatoes and sprinkle with the reserved grated cheese.

Place in the preheated oven to cook for 25-30 minutes or until golden and bubbling.

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My Big Fat Moussaka