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Prep time:

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Serves: 4

By HollyNixon



  • 1 onion peeled and chopped

  • 1/4 tsp cinnamon

  • 1 potato

  • 2 tins chopped tomato

  • 1 handful cheese grated

  • 500g lamb mince

  • 1 clove garlic peeled and chopped

  • 1 tsp oregano

  • 1 aubergine

  • 1 handful plain flour

  • 1 jar white sauce

  • 1/4 tsp all spice


  1. Brown the mince, onion and garlic together with a little olive oil in a saucepan over a medium heat.
  2. Add a generous pinch of oregano along with the cinnamon and all spice.
  3. Once browned, add the 2 tins of chopped tomatoes, reduce the heat and allow to simmer.
  4. In a frying pan warm some oil.
  5. Chop the aubergine and potatoes into thin slices (approx 1cm thick).
  6. Coat the aubergine in flour (just press both sides into some flour) and then fry off. Do the same with the potatoes.
  7. In a serving dish, pour out half of the lamb mixture. Place a layer of aubergines on top and then a layer of potato.Add the rest of the lamb mixture on top of this and followed by a layer of the bechamel sauce. Grate a little cheese and add a sprinkle of oregano for effect.
  8. Pop the moussaka in a pre-heated over for approx 40 minutes and ready to serve. Perfect with salad and crusty loaf.

Additional Information

  • greek

  • lamb

  • Meat

  • Main Course

  • Nut Free

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Your comments

  • kee27 23/02/08 21:11

    thanks i have allways wanted to know how to make this now m gona try lol