Directions

1. Fry off the shallots and garlic in 15ml olive oil until soft and then add in the lamb mince.

2. Once the meat is no longer pink, add the cinnamon, cumin, paprika and oregano.

3. Cook for 2 minutes and then add the tinned tomatoes and swill out the tin with water. Now cover and gently cook for 30-40 minutes.

4. Season with salt and pepper to taste when the oil comes to the surface.

5. Fry the aubergine slices in the pan with 15ml olive oil in a non-stick pan. As each slice is tender (but not too brown), remove them from the pan.

6. Mix the crème fraîche and cheddar in a bowl until thick. Season with salt & pepper.

7. Preheat the oven to 170°C.

8. Assemble the moussaka in a lasagne-style dish. Layer the parboiled swede first and the cooked aubergines. Then add a layer of meat and repeat the process as many times as you can until all the veg and meat mix is used up.

9. Evenly spread the cheese mixture on top.

10. Bake in the oven for approximately 30 minutes.