Traditional Lamb Moussaka served with a tomato and green salad

Lamb and aubergine Moussaka Recipe

125 Minutes
Serves: 2
A traditional aubergine and lamb moussaka with minced lamb in a rich tomato, onion, garlic and mint sauce, layered with lightly fried aubergines. The dish is topped with potato slices and a rich  cheese sauce, then oven baked till golden brown.

Recipe Ingreds


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

Moussaka 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 whole onions
  • salt (to taste)
  • 0.25 cube stock cube chicken
  • 1 tbsp tomato puree
  • 2 whole tomatoes
  • 75 ml water (boiling)
  • 75 ml red wine
  • 1.5 tbsp olive oil


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


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


  • black pepper (to taste)
  • 1 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp pesto
  • 1 tbsp red wine vinegar
  • salt (to taste)
  • 2 grams granulated sugar
  • 0.5 tbsp tomato puree
  • 20 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
  • peel and chop the onion(s) finely
  • peel and crush the garlic using the garlic crusher or chop finely
  • heat the second frying pan with a spot of oil, add the onion and garlic and cook until soft
  • set a side on a plate

Step 6

  • add a spot of oil to the frying pan fry the lamb in batches 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 and tomato sauce to the lamb
  • 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 lamb sauce
  • season with salt and pepper
  • cook till the lamb moussaka sauce thickens

Step 10

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

Step 11

  • 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

Step 12

  • 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 moussaka sauce layer
  • add a layer of sliced potatoes
  • add a layer of white sauce over the potatoes
  • If cooking extra for the freezer layer the additional aubergine, sauce and potatoes into an additional dish suitable for 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

How to make aubergine and lamb moussaka 

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

What to serve with lamb moussaka

This is the perfect dish in autumn, winter or spring, Test out our delicious lamb moussaka side dishes

Bread to serve with moussaka

  • crusty fresh bread 
  • pitta or Turkish bread 

Salads that go well with moussaka

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

This dish is ideal for freezing, so make extra on a  Saturday and pop it in the freezer for a quick mid-week meal.

What makes our Greek lamb casserole the best

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

The perfect dish for a Greek dinner party

Lamb moussaka makes a delicious main course for a Greek-themed dinner party. Serve it with a starter of crispy spinach and feta parcels and complete the meal with a karidopita Greek walnut cake.

What is Moussaka

Moussaka is traditionally a dish with ground meat, aubergines and potatoes, it 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.

Other lamb and potato recipes

Lamb and Potato Curry served with Brown Rice

Lamb, Sweet Potato & Apple Traybake with Couscous

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