Skip to main content

Lamb Moussaka Recipes for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

lamb-moussaka-recipe-for-dinner

Traditional Lamb Moussaka Recipe

Ingredients:

Meat
500 g: Lamb mince, lean

Produce
2: Aubergines, large
3: Garlic cloves
1: Onion, large
1 tsp: Oregano, dried
1 400g can: Tomatoes

Refrigerated
1: Egg yolk, large free-range

Canned goods
1 tbsp: Tomato puree

Baking & spices
1 Pinch: Caster sugar
1: Cinnamon stick
1 Pinch: Nutmeg
75 g: Plain flour

Oils & vinegars
5 tbsp: Olive oil

Nuts & seeds
1 tsp: Cumin seeds

Dairy
75 g: Butter
600 ml: Milk
75 g: Parmesan, grated

Beer, wine & spirits
200 ml: Red wine

Instructions:

  • Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring, until soft. Add the garlic and cumin and fry for 1 minute. Add the purée and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil.
  • Add the wine and cinnamon, then, after 2-3 minutes, add the tomatoes, 100ml water, the sugar and oregano. Bring to a boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick. Season.
  • Meanwhile, heat a griddle pan until very hot. Brush the aubergine with the rest of the oil, season and griddle on both sides until golden brown. Set aside on kitchen paper.
  • Make a white sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer, stirring, until thickened. Remove from the heat, stir in the egg yolk and half the cheese. Season to taste.
  • Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat, then spread the white sauce on top. Scatter with the remaining cheese and sprinkle with the nutmeg.
  • Bake for 25-30 minutes until golden. Serve with a green salad.
lamb-moussaka-recipe-for-dinner

Lamb Moussaka Recipe

Ingredients:

Meat
1 1/3 lb: Ground beef or lamb

Produce
2: Bay leaves
1 kg: Eggplant
3: Garlic cloves
1: Onion, yellow white brown
2 tsp: Oregano, dried
14 oz: Tomatoes

Refrigerated
1: Egg
1: Egg yolk

Canned goods
1: Beef bouillon cube
1 cup: Beef broth/stock
3 tbsp: Tomato paste

Baking & spices
1/2 tsp: Cinnamon
1/4 tsp: Nutmeg
1/4 tsp: Pepper
5 tbsp: Plain flour
1 3/4 tsp: Salt
1 1/2 tsp: Sugar

Oils & vinegars
3 tbsp: Olive oil

Bread & baked goods
1/3 cup: Panko breadcrumbs

Scroll to Continue

Dairy
4 tbsp: Butter
2 1/2 cups: Milk
1/2 cup: Parmesan cheese

Beer, wine & spirits
1/2 cup: Red wine

Other
1 1/4 tsp: Vegeta, vegetable or chicken stock powder (or salt)

Instructions:

  • Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
  • Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  • Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
  • Combine salad ingredients in a bowl. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  • Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
  • Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.

Minced Lamb Moussaka Recipe

Ingredients:

Meat
500 g: Lamb mince, lean

Produce
2: Aubergines
1: Onion
1 Small handful: Parsley, fresh

Refrigerated
1: Larg egg

Canned goods
300 ml: Chicken stock

Baking & spices
1/2 tsp: Cinnamon, ground

Oils & vinegars
4 tbsp: Olive oil

Dairy
200 g: Greek yoghurt
25 g: Parmesan cheese, grated

Beer, wine & spirits
100 ml: White wine

Other
2: X 400 g tins chopped tomatoes

Instructions:

  • Preheat grill to medium. Arrange the aubergine slices on two large baking sheets and brush with half the oil. Sprinkle over a little salt and grill each tray separately for 12min, turning the slices halfway through. Set aside.
  • Meanwhile, heat remaining oil in a large frying pan and gently fry the onion for 8min, until softened. Add the lamb mince and fry until golden. Stir in the cinnamon and wine and fry for 1min more. Add the tomatoes and stock, bring the mixture to the boil and simmer for 15min until thick and pulpy. Stir in the parsley and season to taste.
  • Preheat oven to 220°C (200°C fan) mark 7. Stir together the yogurt, egg and cheese.
  • Spoon half the mince mixture into a 1.8 litre (31/4 pint) ovenproof dish, cover with half the aubergine slices. Spoon over the remaining mince and top with the remaining grilled aubergines. Pour over the yogurt mixture and spread evenly to cover.
  • Cook in the oven for 25-30min until bubbling and golden. Serve with a green salad.

Easy Lamb Moussaka Recipe

Ingredients:

Meat
1 lb: Lamb, cooked

Produce
1 cut into 4 inch slices: 3 lb eggplant
3 cloves: Garlic
1 tsp: Oregano, dried
1 14-oz can: Tomatoes, whole
1: White onion, large

Refrigerated
3: Egg yolks, large

Canned goods
1 tbsp: Tomato paste

Condiments
1 tbsp: Lemon juice

Baking & spices
1 pinch: Cinnamon
6 tbsp: Flour
1 1/4 tsp: Kosher salt
1: Kosher salt and pepper

Oils & vinegars
6 tbsp: Olive oil

Dairy
4 tbsp: Butter, unsalted
3 cups: Low fat milk
2/3 cup: Parmesan cheese, grated

Beer, wine & spirits
2 tbsp: Brandy
1/2 cup: Red wine

Instructions:

  • Toss the sliced eggplant with salt and let it sit for 1 hour in a colander.
  • Preheat oven to 450F. Give the eggplant a quick rinse, then blot it dry and toss with the olive oil. Spread out the eggplant in a single layer on greased baking sheets. Bake for 10 minutes, then turn the eggplant over and bake for 10 more minutes. The eggplant will be wilted and lightly browned. While the eggplant is salting, make the meat sauce. Heat the olive oil over medium-low heat in a large skillet. Add the onion and garlic and saute for 7-10 minutes, until the onion is soft and translucent. Add all the rest of the meat sauce ingredients - lamb, tomatoes, tomato paste, oregano, cinnamon, allspice, cayenne, salt, pepper, brandy, and wine. Taste the sauce and see if you want anymore spices and add a dash or two accordingly.
  • Bring the meat sauce to a simmer and cook it down until the sauce fairly dry and not soupy. This will take about 20 minutes.
  • Next, make the bechamel. You will need 3 cups of bechamel. Heat the milk until steaming in a medium saucepan. In another medium saucepan, melt the butter over medium-low heat. Add the flour and whisk until smooth. Let the flour cook for 1 minute. Add the steaming milk and whisk constantly as you bring the sauce to a simmer. Simmer for 2-3 minutes, until quite thick and smooth.
  • Take the sauce off the heat and, while whisking constantly, ladle some of the sauce into the bowl with the egg yolks. Add about 1 cup of the hot bechamel to the eggs. Then pour the egg mixture back into the saucepan. Add the salt, lemon juice and 2 tablespoons of the parmesan cheese to the sauce and stir to combine. Preheat the oven to 400F. Grease a 9x13 casserole dish, or similar size. Layer 1/3 of the eggplant, then 1/3 of the meat sauce, then 2 tbsp of the parmesan cheese in the casserole dish. Make two more layers of 1/3, 1/3 and 2 tbsp. Ladle the bechamel sauce over into an even coating on the top. Sprinkle over any remaining cheese. Bake the moussaka for 1 hour. Let the moussaka cool for 10-15 minutes, then cut and serve.
lamb-moussaka-recipe-for-dinner

Ground Lamb Moussaka Recipe

Ingredients:

Gluten free

Meat
1 lb: Ground lamb

Produce
3: (1-pounds) eggplants, medium
4: Garlic cloves, medium
2 tsp: Oregano, dried
1 (14.5-ounce) can: Tomatoes

Refrigerated
1: Egg, large

Canned goods
1 tbsp: Tomato paste

Baking & spices
1: (3-inch) cinnamon stick
2 3/4 tsp: Kosher salt
1/4 tsp: Red pepper

Oils & vinegars
6 tbsp: Olive oil, extra-virgin

Dairy
2 oz: Low-moisture part-skim mozzarella cheese
2 oz: Parmesan cheese, grated
1 1/2 cups: Whole-milk ricotta cheese

Beer, wine & spirits
1/2 cup: Red wine, dry

Instructions:

  • Preheat oven to 475°F. Arrange eggplant rounds evenly on 2 rimmed baking sheets, overlapping rounds slightly. Lightly brush both sides of eggplant rounds evenly with 5 tablespoons oil. Sprinkle evenly with 1 teaspoon salt. Roast in preheated oven until tender, deeply browned, and charred in spots, about 25 minutes, flipping and unstacking eggplant rounds so they are in an even layer halfway through cook time. Remove from oven. Reduce oven temperature to 400°F.
  • Stir together ricotta, mozzarella, egg, and remaining 1/2 teaspoon salt in a small bowl until combined. Set aside.
  • Layer half of roasted eggplant in bottom of an 8-inch square baking dish. Spread lamb mixture evenly over eggplant. Top with remaining eggplant. Spread ricotta mixture evenly over eggplant; sprinkle with Parmesan. Bake at 400°F until cheese is browned, about 30 minutes. Let cool 15 minutes.

Lamb Moussaka With Eggplant Recipe

Ingredients:

Meat
300 g: Ground lamb meat

Produce
1: Eggplant
1 clove: Garlic
1: Onion
2 tbsp: Parsley, fresh
3: Potatoes

Canned goods
1 tbsp: Tomato paste

Baking & spices
70 g: All-purpose flour
1/2 tsp: Cinnamon
1: Pepper
1: Pepper to
1: Salt
1 Pinch: Salt
1: Salt and pepper

Nuts & seeds
1 tsp: Cumin

Dairy
60 g: Butter
500 g: Milk
100 g: Parmesan, grated

Liquids
1/2 cup: Water

Instructions:

  • Preheat a big skillet and brown the ground meat. Break up the meat and stir. Add the chopped onion in big chunks and add to the pan.
  • Add the garlic and sauté for 3 minutes until soft and translucent. Then add the tomato paste and stir through the browned meat.
  • Add water and season with salt, pepper, cinnamon, and a teaspoon of cumin. Stir and let the meat mixture simmer for 5-10 minutes until the sauce thickens.
  • Finely chop the parsley and sprinkle it on the meat. Remove from heat and add the parsley.
  • While the meat simmers peel the potatoes, wash them and cut into thin slices.
  • Wash the eggplant and cut lengthwise in long thin slices. Rub the eggplant with oil and season with a bit of salt.
  • Preheat a grill pan on the stove until hot. Grill the eggplant and turn to grill the other side. Turn some more until soft. While grilling the eggplant, heat olive oil in a separate skillet and pan-fry the potatoes golden brown. Turn and fry the other side as well. Take the baked potatoes out of the pan, put them in a bowl and set aside.
  • Bechamel sauce is really easy to make as well. Which is all about combining butter, flour, and milk. Stir through continuously to remove any lumps. Season and add your favorite cheese.
  • Preheat oven to 350℉/180℃. Take a clean skillet. Start with the first layer of potatoes then add a layer of grilled eggplant as the second layer. Now take 2 to 3 tablespoons of béchamel sauce and add it to the beef mixture. Cover the beef mixture with the béchamel sauce using a spoon to spread the sauce evenly on the meat. Finally, sprinkle a ¼ cup of your favorite grated cheese like parmesan on the bechamel. Pop it in the oven and bake it for 40-45 minutes or until the bechamel is golden brown.

Moussaka, dish of baked lamb and eggplant prepared throughout the Balkans and Middle East but most closely associated with Greece and Turkey.

In the 1920s, Nikolaus Tselementes, a well-known Greek chef and recipe writer, developed what is now the Greek version of moussaka. He invented the layers and recommended the use of bechamel sauce.

Greek Moussaka is made with layers of aubergine and/or potatoes, tomatoey meat sauce, and then finished with a layer of cheesy béchamel sauce. Turkish Musakka has only layers of aubergine and tomatoey meat sauce with no béchamel sauce added.

Related Articles