Recipe: Greek Lamb Moussaka

Recipe: Greek Lamb Moussaka

(recipe, styling & photography by Sam Lindsell:

A delicious and classic Greek Moussaka with hints of spice and a set béchamel sauce. All the elements can be made in advance and the dish baked off just before serving.

Recipe – serves 4

2 large aubergines/brinjal, cut into medium slices (end bits discarded or repurposed) approx. 0.75cm or 1/3 of an inch
Olive oil for brushing

Meat sauce:
1 – 2 Tbsp olive oil
1 brown/white onion finely chopped
2 cloves garlic, minced
500gms lamb or beef mince
1 1/2 tsp oregano
1 tsp cinnamon
1 tsp fresh thyme leaves
1 large bay leaf or 2 small
¼ cup /60ml red wine
½ cup lamb stock with 1 stock cube (or beef stock)
1 400gm tin chopped peeled tomatoes
1 ½ tsp sugar

70gms butter
70gms flour
2 cups milk
¼ tsp freshly grated nutmeg
40gms Parmesan, grated
1 whole free-range egg
White pepper & salt if necessary

Time your cooking so that you are cooking the aubergines whilst your moussaka sauce is simmering. Prepare them and preheat the oven to 200C/400F.

Brush the slices of aubergines with olive oil.

To make the sauce, heat the olive in a non-stick pan on medium and sauté the onion for about 3 – 4 minutes until softened. Add the garlic and cook for 1 minute.

Add the minced lamb and break it up into small pieces. Fry for about 10 minutes until it starts becoming golden brown all over. You want to see this caramelization taking place.