A Great Tasting Greek Moussaka Recipe | Lamb Moussaka Recipe

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories, while cream cheese can be more budget-friendly.

Add 1 kg of lamb mince to a pot.

Add 1 large diced onion and 3 finely diced garlic cloves to the pot.

Add spices: 2 teaspoons salt, 1 teaspoon black pepper, dried chili flakes, 2 teaspoons dried oregano, 2 bay leaves, and 1 cinnamon stick.

Cook on medium heat (6-7) for 10 minutes, breaking down meat clumps.

Add 1.5 tablespoons plain flour and 1 can of chopped tomatoes to the pot.

Pour 300 milliliters of water into the empty tomato can, swirl, and add to the pot.

Bring to a simmer, cover with a lid, and cook for 30 minutes.

Slice 3 aubergines lengthways as thinly as possible and sprinkle with 1 tablespoon salt.

Transfer salted aubergines to a colander and let sit for 10 minutes to draw out moisture.

Rinse aubergines under cold water and pat dry with a clean tea towel.

Drizzle oil over the dried aubergines and coat both sides.

Heat a pan on high (9) and fry aubergines for 2-3 minutes on each side until charred.

Remove fried aubergines to a plate and continue frying remaining slices.

After 30 minutes, check the lamb mixture; it should be thickened and reduced.

Remove bay leaves and cinnamon stick from the lamb mixture and set aside.

In a saucepan, melt 50 grams of butter over heat.

Add 50 grams of plain flour to the melted butter and cook for 2-3 minutes, stirring constantly.

Gradually whisk in 400 milliliters of milk and cook until it thickens and comes to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens