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LAMB MOUSSAKA WITH YOGURT TOPPING – A RICH MEDITERRANEAN CASSEROLE

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LAMB MOUSSAKA WITH YOGURT TOPPING – A RICH MEDITERRANEAN CASSEROLE

LAMB MOUSSAKA WITH YOGURT TOPPING – A RICH MEDITERRANEAN CASSEROLE

Enjoy this hearty Mediterranean lamb moussaka featuring layers of tender potatoes, grilled eggplant, and spiced lamb in a rich tomato sauce, topped with a creamy yogurt and egg custard. Perfect for a comforting meal with a fragrant blend of herbs and spices.

🕒 Prep Time: 30 min

🍳 Cook Time: 1 hr
🍰 Yield: 3 servings

🍖 Ingredients

  • 500 g ground lamb
  • 1 onion, finely chopped
  • 1 large garlic clove, crushed
  • 80 ml dry red wine
  • 2 heaping tsp red pepper paste
  • 3 canned tomatoes (+ juice)
  • 1/2 tsp ground cumin
  • 1/8 tsp ground nutmeg
  • 1 cinnamon stick (~3 cm)
  • 10 grinds chili pepper
  • 1/4 bunch parsley, finely chopped
  • 6 mint leaves, finely chopped
  • 1 eggplant
  • 5 potatoes
  • 300 ml yogurt (preferably a mix of full-fat Greek and natural yogurt)
  • 2 egg yolks
  • 6 tbsp olive oil
  • Salt and freshly ground black pepper

👩‍🍳 Instructions

  1. Prepare the Lamb Sauce:
  • Heat 2 tbsp olive oil in a pan over medium heat. Sauté finely chopped onion until soft.
  • Add ground lamb and cook until juices evaporate and meat starts browning.
  • Stir in crushed garlic and cook for 1 more minute.
  • Pour in red wine and let it reduce until evaporated.
  • Add cumin, cinnamon stick, nutmeg, chili, salt, pepper, and red pepper paste. Cook for 2 more minutes.
  • Blend canned tomatoes and juice into a smooth paste and add to the pan along with 100 ml water. Bring to a boil.
  • Cover and simmer on low heat for 30 minutes, stirring occasionally.
  1. Prepare the Vegetables:
  • Slice eggplant into rounds. Brush with oil and grill in a hot grill pan for about 5 minutes on each side until tender and slightly charred. Season with salt and freshly ground pepper.
  • Peel and slice potatoes into medium-thick rounds. Fry in 2 tbsp olive oil until golden on both sides. Drain on paper towels and season lightly with salt.
  1. Finish the Sauce:
  • Once the lamb sauce is done, remove the cinnamon stick. Stir in chopped parsley and mint, reserving 1 tsp of herbs for the yogurt topping.
  1. Assemble the Moussaka:
  • In a baking dish (~15 x 23 cm), layer half of the fried potatoes evenly.
  • Add a layer of grilled eggplant.
  • Spread half of the lamb sauce over the vegetables.
  • Repeat layering with the remaining potatoes, eggplant, and lamb sauce.
  1. Prepare Yogurt Topping:
  • Mix yogurt with reserved herbs, salt, and beaten egg yolks until smooth.
  • Pour the yogurt mixture evenly over the top layer of lamb.
  1. Bake:
  • Preheat oven to 180°C (350°F).
  • Bake moussaka for 30 minutes or until golden and set on top.
  • Allow to rest before serving.

💡 Tips

  • Grilling eggplant reduces oil absorption and adds smoky flavor.
  • Using a combination of Greek and natural yogurt creates a creamy, tangy topping.
  • Let moussaka rest for 10-15 minutes after baking for easier slicing.

🎉 Perfect For

  • Cozy family dinners
  • Mediterranean-inspired meals
  • Make-ahead casseroles for busy nights

📝 Final Thoughts

This lamb moussaka offers a flavorful twist on a classic dish with aromatic spices and a luscious yogurt topping. The layers of tender potatoes, smoky grilled eggplant, and savory lamb create a satisfying and wholesome meal ideal for any occasion.