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Lamb Moussaka


Recipe Info

  • Servings : 6
  • Cook Time : 1:15 h
  • Ready In : 1:15 h


  • 3 aubergines, sliced
  • 1 tbsp olive oil
  • 2 tbsps cornflour
  • 500ml milk
  • 25g butter
  • 25g plain flour
  • 75g Parmesan, grated
  • 1 onion, chopped
  • 600g lamb mince
  • 390g chopped tomatoes
  • 2 tbsps tomato purée
  • 1 tsp garlic, finely chopped
  • 2 tsps dried oregano
  • 1⁄2 tsp ground cinnamon
  • 1 lamb stock cube
  • 2 eggs, lightly beaten


Step 1

Pre-heat the oven to 200°C. Line 2 baking trays with baking paper. Brush the aubergine slices lightly on one side with oil. Put them on the trays in a single layer and brush the tops with oil. Cook in the oven for 25 minutes until tender and starting to brown at the edges, turning over half way. Reduce the oven to 180°C.

Step 2

Meanwhile, mix the corn our with 4 tablespoons of milk. Set aside. Melt the butter in a saucepan. Add the our and cook, stirring, for 1 minute. Remove from the heat and stir in the remaining milk and the corn our mixture. Gradually bring to the boil, stirring or whisking all the time. Simmer for 1 minute. Stir in two thirds of the Parmesan. Pour into a bowl, cover with cling lm and set aside to cool.

Step 3

Put the onion in a pan with the lamb and cook, stirring all the time, until the lamb browns. Add the tomato purée, garlic, oregano and cinnamon. Crumble in the stock cube. Heat until simmering, stirring all the time. Cover and simmer for 15 minutes, stirring often.

Step 4

Whisk the lightly beaten egg into the white sauce.

Step 5

In an oven-proof dish, layer the aubergines and meat sauce. Pour over the white sauce. Sprinkle with the rest of the Parmesan and cook in the oven for 40 minutes.

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