Greek Lamb Moussaka

When I was a little girl this used to be my favourite meal…my mum always made it on my birthday as requested. Years have gone by and I still love it. I have however adapted my mum’s recipe so it (slightly) healthier and not quite as rich. Still super tasty though, I just love it!

Ingredients: Makes 6-8 portions.

  • 1 kg lamb mince
  • 2 large aubergines or 3 small ones cut into 5 mm thick slices
  • 2 -3 teaspoons salt
  • 2 onions finely chopped
  • 2 crushed garlic cloves
  • 1 teaspoon ground cinnamon
  • 2 tablespoons tomato puree
  • 100 ml red wine (optional)
  • 200 ml lamb stock (and teaspoon of flour), or 200 ml Bisto.
  • 4 tablespoons chopped fresh parsley
  • Salt and pepper
  • Olive oil

For the topping:

  • 3 eggs
  • 300 ml full fat plain or Greek yoghurt
  • Pinch of nutmeg (optional)
  • 30 g cheddar cheese grated
  • 30 g parmesan cheese grated.
  • Salt and pepper


1. Lightly sprinkle the cut aubergines with the salt and leave in a colander to bleed – this draws the bitterness out of them. Preheat oven to 200 C.

2. Meanwhile make the lamb sauce: Heat 2 tablespoons olive oil in a casserole pan on a low heat and gently fry the onions for approximately 10 minutes until soft. In a separate large frying pan on a high heat brown off the lamb mince in batches, drain off the fat and transfer the browned mince to the casserole dish with the onions. Don’t overcrowd the frying pan during browning or the meat will stew in its fat rather than brown.

3. Then stir in the garlic, cinnamon, tomato puree and wine if using. Finally add in the flour and lamb stock, but I tend to use 200 ml made up Bisto gravy, and another 200 ml water. Season well with salt and pepper and simmer for 30 minutes. Stir in the chopped fresh parsley.

4. While the sauce is simmering, rinse and pat dry the aubergines, and lightly brush on both sides with olive oil. Place on greaseproof paper on a baking sheet in a flat layer and roast in batches at 200 C for 15 minutes until slightly golden and tender.

5. Assemble the moussaka: in a large baking dish tip the lamb sauce into the bottom, and cover with a layer of aubergine slices.

6. To make the topping: beat the eggs then add in the nutmeg, yoghurt and cheese, salt and pepper and beat well. Pour the topping over the top layer of aubergines, and sprinkle over some extra parmesan if desired.

6. Bake the assembled moussaka in the oven at 180 C for about 35-40 minutes until bubbling and golden. Serve with a salad and crusty bread to mop up the juices.

Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

3 thoughts on “Greek Lamb Moussaka

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: