1 1/2pounds boneless lamb shoulder, cut into 1-inch chunks
Pepper
1 red onion, chopped
2 tablespoons minced garlic
One 28-ounce can whole tomatoes
1/2cup dried currants
One 3-inch cinnamon stick
4 whole cloves
4 allspice berries
Several fresh thyme sprigs
2 tablespoons unsalted butter, plus more for greasing the pan
2 tablespoons flour
1cup grated Kefalotyri or Pecorino Romano cheese (about 4 ounces)
2 tablespoons chopped fresh dill, for garnish
Instructions
Slice the eggplant lengthwise between 1/4 and 1/2 inch thick. Put the slices in a colander, sprinkle generously with salt, rub it into all sides, and set in the sink to drain. Put the milk, bay leaves, and lemon zest in a small saucepan over medium heat and cook, stirring once or twice just until steaming, about 5 minutes. Let the mixture steep while you make the lamb sauce.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add half the lamb, sprinkle with salt and pepper, and cook, turning the pieces as they release, until browned on all sides, 5 to 10 minutes. As they cook, transfer the pieces to a plate and add the remaining lamb to the pot until all has been browned.
Spoon off all but about 2 tablespoons of the fat. Add the onion to the pot and raise the heat to medium-high. Cook, stirring occasionally, until the onion is soft and starting to turn golden, 5 to 8 minutes. Add the garlic and cook for 30 seconds. Return the lamb to the pot and add the tomatoes and currants. Season with salt and pepper. Bring to a boil, then adjust the heat so the mixture bubbles gently.
Tie the cinnamon stick, cloves, allspice, and thyme in a square of cheesecloth. Add the bundle to the sauce, cover, and cook, stirring once in a while, until the lamb is fork-tender and the sauce has thickened, 1 1/2 to 2 hours. Heat the oven to 400°F.
Rinse the eggplant and pat it dry. Smear 1 tablespoon oil on a rimmed baking sheet, and put the eggplant on the sheet in a single layer. Drizzle the remaining 2 tablespoons oil over the top, and sprinkle with salt and pepper. Bake until the eggplant is browned and the pan is dry, 20 to 30 minutes. Reduce the oven temperature to 350°F. (Both the eggplant and lamb can be made ahead to this point and refrigerated for up to a day.)
When you’re ready to assemble the moussaka, grease a deep 2-quart baking dish with some butter. Put the 2 tablespoons butter in a small saucepan over medium-low heat. When it foams, whisk in the flour. Lower the heat so the mixture doesn’t burn and cook, whisking almost constantly, until the mixture turns tan, 2 to 3 minutes. Strain in the steeped milk a little bit at a time, whisking constantly. Cook, still over low heat and whisking frequently, until the mixture thickens, just a couple minutes. Stir in the cheese and sprinkle with salt and pepper, cover, and remove from the heat.
Discard the seasoning bundle from the lamb sauce. Transfer the meat to a cutting board and shred it with a knife and fork; return it to the sauce.
Line a large baking dish with one-third of the eggplant and cover with half the lamb sauce. Top with another layer eggplant, the rest of the lamb, and finally the remaining eggplant. Spoon the cheese sauce over the top. Bake until the moussaka is bubbling and the top is golden brown, 45 to 50 minutes. Sprinkle with the dill, let the moussaka set for a few minutes, then serve hot.