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Prep 1 hour 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 800 g Minced lamb
  • 1 Onion, diced
  • 2 tsps Garlic paste
  • 2 tbsps Oregano
  • 1 tbsp Dried mint
  • 1 tsp Paprika
  • ½ tsp Ground cinnamon
  • 3 Bay leaves
  • 2 tbsps Plain flour
  • 150 ml Red wine
  • 1 400g Tin of chopped tomatoes
  • 2 tbsps Tomato pureé
  • 4 Medium sized aubergines
  • 800 g Potatoes (maris piper or king edward)
  • 80 g Parmesan, grated
Béchemel Sauce:
  • 40 g Butter
  • 40 g Plain flour
  • 400 ml Whole Milk
  • 40 g Parmesan, grated
  • ½ tsp Ground nutmeg
  • 1 Medium sized egg
Lamb Moussaka
Lamb Moussaka Lamb Moussaka

Make this Lamb Moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce and parmesan cheese.

  1. Heat a splash of oil in a heavy based pan and add the minced lamb. Use a spatula or a wooden spoon to break it up.
  2. Cook until the lamb has browned all over, then add the diced onion. Cook for one minute before adding the garlic, oregano, mint, paprika, bay leaves and cinnamon.
  3. Cook over a medium heat for 10 minutes.
  4. Pour in the red wine, then carry on cooking until it has reduced down by half.
  5. Add the flour and stir. Then add the tin of tomatoes and tomato pureé. Mix well, then leave it to simmer on a low heat for at least 30 minutes. If it gets too dry, add a splash of water.
  6. Now you can get the aubergines and potatoes ready. Thinly slice the potatoes to about 2mm thick, drop them into salted boiling water and cook for about 3-4 minutes to soften. Drain them in a colander and leave to steam dry.
  7. Slice the aubergine slightly thicker than the potatoes. Heat a good amount of oil in a large frying pan and fry the slices of aubergine until browned on both sides. You will need to do this in batches, place them onto kitchen paper once done.
  8. To make the béchemel, melt the butter over a medium to high heat. Add the flour and mix well, cook for one minute.
  9. Pour the milk in bit by bit, continuously whisking as you do, until all the milk has been used up. Keep cooking until it thickens. Be careful not to burn it.
  10. Take it off the heat and stir in the grated parmesan and the nutmeg. Set it aside to cool.
  11. Preheat the oven to 180℃ 
  12. Taste the lamb mince for seasoning.
  13. Layer one third of the minced lamb into a large oven proof dish. Cover with sliced potatoes and aubergine.
  14. Repeat the layers twice more until you have three layers. Finishing with the sliced potatoes and aubergines.
  15. Add the egg into the cooled béchemel sauce and beat until it is well combined.
  16. Pour it over the moussaka until you have a thick, even layer. Then sprinkle with the remaining parmesan cheese.
  17. Bake it for 35-45 minutes until it is a deep golden brown and bubbling.
  18. Enjoy!
Lamb Moussaka
Lamb Moussaka Lamb Moussaka

Make this Lamb Moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce and parmesan cheese.

Prep 1 hour 30 minutes
Total 2 hours
Serves
US | Metric
favorite
print
rate
Ingredients
  • 800 g Minced lamb
  • 1 Onion, diced
  • 2 tsps Garlic paste
  • 2 tbsps Oregano
  • 1 tbsp Dried mint
  • 1 tsp Paprika
  • ½ tsp Ground cinnamon
  • 3 Bay leaves
  • 2 tbsps Plain flour
  • 150 ml Red wine
  • 1 400g Tin of chopped tomatoes
  • 2 tbsps Tomato pureé
  • 4 Medium sized aubergines
  • 800 g Potatoes (maris piper or king edward)
  • 80 g Parmesan, grated
Béchemel Sauce:
  • 40 g Butter
  • 40 g Plain flour
  • 400 ml Whole Milk
  • 40 g Parmesan, grated
  • ½ tsp Ground nutmeg
  • 1 Medium sized egg
  1. Heat a splash of oil in a heavy based pan and add the minced lamb. Use a spatula or a wooden spoon to break it up.
  2. Cook until the lamb has browned all over, then add the diced onion. Cook for one minute before adding the garlic, oregano, mint, paprika, bay leaves and cinnamon.
  3. Cook over a medium heat for 10 minutes.
  4. Pour in the red wine, then carry on cooking until it has reduced down by half.
  5. Add the flour and stir. Then add the tin of tomatoes and tomato pureé. Mix well, then leave it to simmer on a low heat for at least 30 minutes. If it gets too dry, add a splash of water.
  6. Now you can get the aubergines and potatoes ready. Thinly slice the potatoes to about 2mm thick, drop them into salted boiling water and cook for about 3-4 minutes to soften. Drain them in a colander and leave to steam dry.
  7. Slice the aubergine slightly thicker than the potatoes. Heat a good amount of oil in a large frying pan and fry the slices of aubergine until browned on both sides. You will need to do this in batches, place them onto kitchen paper once done.
  8. To make the béchemel, melt the butter over a medium to high heat. Add the flour and mix well, cook for one minute.
  9. Pour the milk in bit by bit, continuously whisking as you do, until all the milk has been used up. Keep cooking until it thickens. Be careful not to burn it.
  10. Take it off the heat and stir in the grated parmesan and the nutmeg. Set it aside to cool.
  11. Preheat the oven to 180℃ 
  12. Taste the lamb mince for seasoning.
  13. Layer one third of the minced lamb into a large oven proof dish. Cover with sliced potatoes and aubergine.
  14. Repeat the layers twice more until you have three layers. Finishing with the sliced potatoes and aubergines.
  15. Add the egg into the cooled béchemel sauce and beat until it is well combined.
  16. Pour it over the moussaka until you have a thick, even layer. Then sprinkle with the remaining parmesan cheese.
  17. Bake it for 35-45 minutes until it is a deep golden brown and bubbling.
  18. Enjoy!