Lamb Moussaka

Lamb Moussaka


  • 17 oz (500g) minced lamb
  • 1 large sized eggplant sliced thinly
  • 2 garlic cloves finely chopped
  • 4 tablespoons olive oil
  • 1 onion chopped
  • 200 ml (7 fl oz) lamb stock
  • 1 teaspoon ground cinnamon
  • 1 tablespoon tomato puree
  • 1 tablespoon (all-purpose) plain flour
  • 13 oz (420g) chopped tomatoes in can
  • ¼ teaspoon nutmeg grated
  • salt and pepper


  • 8 oz (225g) natural yoghurt
  • 3 oz (75g) feta cheese, crumbled
  • 3 eggs
  • pinch of grated nutmeg


  • Preheat the slow cooker as per instruction from the manufacturer.
  • Heat half of oil in a frying pan, add the eggplant slices in batches then fry until browned on all sides. Add more oil if necessary.
  • Drain and transfer to a plate.
  • Place the minced lamb and onion to the frying pan and and dry-fry until browned on all sides.
  • Stir and break the lamb up.
  • Add garlic and flour then mix in the stock, spices, tomatoes, tomato puree and a little amount of pepper and salt.
  • Bring to boil, stirring.
  • Place the mixture into the slow cooker pot using a spoon.
  • Arrange the slices of eggplant on top, overlapping.
  • Cover with the lid and cook on low heat for 8 to 10 hours.

For the custard topping.

  • Mix the eggs, yogurt, nutmeg, feta and put over the top of eggplant using a spoon. Replace the lid and cook on low heat for ¾ to 1½  hours.
  • Lift the lamb out the pot and brown under a hot grill.
  • Best if served with salad.

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