Braised lamb neck moussaka

Serves 6 Prep time 30 mins, cook 3 hrs 50 mins Preheat oven to 150C. Heat half the oil in a large casserole over medium-high heat, add lamb neck, season to taste and turn occasionally until golden (3-5 minutes). Remove lamb and set aside. Add onion and garlic to casserole, stir occasionally until golden (7-10 minutes). Add tomato paste and stir continuously for 2 minutes, then add stocks, tomato, cinnamon and oregano and bring to a simmer. Add lamb neck, cover and bake until lamb is tender (2½ hours). Add potato to casserole and bake until potato is cooked through and lamb is very tender (20-25 minutes), set aside to cool.

Remove lamb and potato from liquid. Coarsely shred lamb (discard bones and sinew) and place in a large bowl. Strain liquid, add braising solids to lamb with enough liquid to moisten (about 2 tbsp), season to taste and set aside.

Meanwhile, heat remaining oil in a large frying pan over high heat until smoking, fry eggplant in batches, turning once, until golden (1-2 minutes each side), drain on absorbent paper and set aside.

For cheese sauce, melt butter in a saucepan over medium heat, add flour and stir frequently until combined (1-2 minutes). Add milk 50ml at a time, stirring well after each addition, until all milk is incorporated, then stir occasionally until thick (3-5 minutes). Remove from heat, stir in cheeses, season to taste, set aside and keep warm.

Increase oven to 180C. Divide eggplant among 6 x 300ml-capacity ovenproof dishes, top with lamb then potato slices then cheese sauce. Bake until golden (25-30 minutes). Season to taste with freshly grated nutmeg and serve immediately with yoghurt and Greek salad, if desired.