Lamb
Moussaka
Enjoy our classic moussaka—layers of tender eggplant, seasoned minced meat, and creamy béchamel sauce, baked to golden perfection. This Mediterranean favorite offers a rich and satisfying blend of flavors in every bite.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Pat eggplant slices dry (Kitchen Cloth / Paper)
Dredge in flour and panfry in oil light brown.
Season lamb and fry in oil, add onions and garlic, continue frying.
Add Tomatoes, Oregano and Cinnamon, fry again shortly
Add the stock and simmer for 5 - 10 minutes - put aside.
Line a suitable oven proof dish with a piece of alum foil.
Place a layer of eggplants (bottom & sides).
Spread mince onto egg plants and top with remaining slices.
Pour Egg / Sour Cream Mixture on top and bake in the oven for 20 to 30 minutes.
Ingredients
800 g Eggplants, washed, with skin, sliced lengthwise to 6mm thickness
20 g Salt, sprinkle over eggplant slices
Let it stand for 30 minutes
100 g Olive Oil or Lamb fat
A pinch of Salt
700 g Lamb meat, minced medium-coarse
300 g Onions, chopped
2 cloves of Garlic, chopped
600 g Tomatoes, skinless and diced
6 sprigs of Oregano, chopped
1 tsp Cinnamon powder
2 dl Lamb stock
4 Egg yolks
200 ml Sour Cream, combine with a whisk
5 tsp Parmesan Cheese
50 g Flour, for dusting
200 ml Olive Oil
Salt & Pepper