Traditional Lamb Moussaka with aubergines and potatoes, served with a tomato and green salad

Lamb and aubergine Moussaka Recipe

125 Minutes
Serves: 2
A traditional lamb moussaka with minced lamb in a rich tomato and onion sauce flavoured with garlic, cinnamon, cumin and mint. The lamb sauce is layered in a casserole dish with lightly fried sliced aubergines and topped with sliced potatoes and a thick savoury cheese sauce. This mouth watering lamb moussaka is served with a fresh green salad, dressed in a tomato dressing

Recipe Ingreds

Veg

  • 2 aubergine
  • 2 tbsp olive oil
  • 200 grams potatoes

Sauce

  • black pepper (to taste)
  • 0.25 tsp cinnamon
  • 5 sprig fresh mint
  • 1 cloves garlic
  • 0.25 tsp ground cumin
  • 300 grams minced lamb
  • 0.5 onions
  • salt (to taste)
  • 0.25 stock cube chicken
  • 1 tbsp tomato puree
  • 2 tomatoes
  • 75 ml water (boiling)
  • 75 ml red wine
  • 1.5 tbsp olive oil

Topping

  • black pepper (to taste)
  • 25 grams butter
  • 25 grams cheddar cheese
  • 1 egg
  • 1 tsp ground nutmeg
  • 300 ml milk
  • 25 grams mozzarella
  • 25 grams plain flour
  • salt (to taste)

Salad

  • 100 grams cherry tomatoes
  • 0.5 cucumber
  • 40 grams Salad leaves

Dressing

  • black pepper (to taste)
  • 1 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp pesto
  • 1 tbsp red wine vinegar
  • salt (to taste)
  • granulated sugar (to taste)
  • 1 tsp tomato puree
  • 60 ml water

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5
  • slice the tomatoes in half
  • place on a baking tray
  • place in the oven and cook till the tomato skins are lightly charred about 10 mins

Step 2

  • cut the aubergines into 1 cm thick slices
  • place the slices on paper towel and sprinkle salt onto the aubergines
  • leave for 10 minutes
  • rinse under cold water

Step 3

  • slice the potatoes
  • half fill a medium pan with water and boil
  • cook potatoes for 10 mins till par boiled
  • drain the potatoes
  • rinse under cold water

Step 4

  • heat the frying pan
  • add the oil
  • fry the aubergines on both sides
  • Drain on kitchen paper
  • set a side

Step 5

  • remove the tomatoes from the oven
  • heat the second frying pan with a spot of oil
  • peel and chop the onion(s) finely
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the onion and garlic to the frying pan
  • cook until soft
  • set a side on a plate

Step 6

  • add a spot of oil to the frying pan
  • Add the lamb in two separate batches to the frying pan
  • cook until golden brown

Step 7

  • return all the lamb to the frying pan
  • add the tomato puree
  • add the spices
  • cook for a minute or two

Step 8

  • add the wine to the frying pan
  • add the tomato sauce
  • cook for 10 mins

Step 9

  • wash and finely chop the mint
  • add the stock cube to boiling water
  • add the mint and stock to the frying pan
  • cook till the sauce thickens
  • season with salt and pepper

Step 10

  • set the oven to 190C 375F or gas mark 5
  • add a layer of aubergine to the oven proof dish
  • then add a layer of lamb sauce
  • Repeat till all the mixture is used
  • ending with a lamb sauce layer
  • add a layer of sliced potatoes
  • If cooking extra for the freezer layer the additional aubergine, sauce and potatoes into an additional dish suitable for the freezer

Step 11

  • melt the butter in a small pan
  • add the flour stir continually to make a paste
  • cook for 2 minutes

Step 12

  • add the milk gradually initially the sauce will turn into a thick paste Stir continually
  • continue adding the milk
  • if lumps appear whisk to remove
  • cook to form a medium thick sauce
  • remove from the heat
  • add the egg(s) to a bowl
  • beat the egg
  • add the egg and nutmeg to the sauce
  • season with salt and pepper
  • pour the sauce over the potato
  • if cooking extra for the freezer add the additional topping to the moussaka for the freezer, and then allow to cool, place in the freezer

Step 13

  • grate the cheeses
  • sprinkle the cheese over the sauce
  • place in the oven
  • cook for 30 mins

Step 14

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 15

  • peel and crush the garlic using the garlic crusher or chop finely
  • Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar water in a bowl
  • Season to taste with salt and pepper. Add a little extra sugar if it is to tart

Step 16

  • remove the moussaka from the oven
  • add a serving of moussaka to the serving plate
  • add the salad and dressing
  • serve immediately

Recipe Utensils

  • 1 baking tray
  • 1 bowl
  • 3 chopping board
  • 2 frying pan
  • 2 Garlic crusher
  • 1 grater
  • 1 jug
  • 3 large knife
  • 1 medium pan
  • 1 oven proof dish
  • 2 small bowl
  • 1 small pan

What is Moussaka

Moussaka is a traditionally a dish with ground meat, aubergines and potatoes, its  has its origin in the middle east and the Balkans. Our moussaka is based on the Greek lamb dish, which has the addition of a cheese and egg custard topping.

How to make lamb moussaka 

Roast the tomatoes in the oven, fry the aubergine slices and set aside, boil the potato slices till just soft. Cook the onions, garlic till soft add the roasted tomatoes, cook for a minute or two then set aside. Brown the minced lamb then add the moussaka spices and the tomato puree cook for a minute or two then add the red wine and the tomato sauce. Add the chopped mint and the stock cook for 10 minutes. Layer the aubergine, lamb sauce finishing with a layer of potatoes. Make a roux with the butter and flour then add the milk to make a thick sauce add the eggs stir till smooth.  Pour over the potatoes sprinkle with cheese and bake. 

What makes our moussaka special

The combination of lamb and potatoes always works well, the addition of aubergines and cheese add another level of flavour and texture. The secret to our moussaka is definitely the addition of oven roasted tomatoes in the sauce. 

Lamb moussaka meal and dinner ideas

This is the perfect dish in autumn, winter or spring, Moussaka is a difficult dish to add sides to as it already has meat, vegetables and carbohydrates, but we have some great suggestions to add to your moussaka. 

  • crusty fresh bread 
  • pitta or Turkish bread 
  • A Greek salad of cucumber, tomatoes and olives with a Greek herb dressing
  • A fresh green salad with a tomato and herb dressing 
  • A fresh grated carrot, lentil and parsley salad
  • A chickpea, garlic and mint salad

A delicious winter dish, perfect for your evening meal, although it takes a while to prepare, it is an ideal dish to cook and freeze, so make extra on a  Saturday and pop in the freezer for a quick mid week meal.

Dinner party main meal

Moussaka makes a delicious main course for a Greek themed dinner party. Serve it with some crispy spinach and feta parcels and karidopita Greek walnut cake, why not try our  Greek menu

Other lamb and potato recipes

Lamb and Ale Stew with Bubble and Squeak Patties

Lamb and Potato Curry served with Brown Rice

Lamb, Sweet Potato & Apple Traybake with Couscous


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