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Indian lamb ‘moussaka’ recipe
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Greek-inspired dish with classic comfort and a flavorful spice twist.
Ingredients:
  • 4 large eggplants, cut into 1cm thick slices
  • 3 garlic cloves, finely chopped
  • 1 brown onion, finely chopped
  • 1kg lamb mince
  • 40.00 ml garam masala
  • 420g can whole peeled tomatoes
  • 50g unsalted butter
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) milk
  • 1 tsp ground turmeric
  • 160g (2 cups) coarsely grated cheddar
  • 62.50 ml coarsely chopped fresh coriander
Instructions:
  • Coat the eggplant generously with olive oil spray. Heat a large frying pan over medium-high heat. Sear the eggplant in batches for 2-3 minutes on each side until beautifully golden and slightly tender. Place on a large plate or tray.
  • In a large saucepan over medium-high heat, heat the olive oil. Sauté garlic and onion with a pinch of salt until onion softens, about 5 minutes. Add mince, garam masala, and cinnamon. Cook, breaking up the mince with a wooden spoon until it browns, about 6-8 minutes. Stir in tomatoes, reduce heat to medium-low, and simmer for 30 minutes, breaking up tomatoes with a wooden spoon.
  • Melt butter in a saucepan until foamy, then add flour and cook until bubbling. Remove from heat and gradually stir in milk until smooth. Cook over medium heat until thickened. Season with salt and whisk in turmeric.
  • 1. Preheat your oven to 180C/160C fan forced. 2. Layer one-third of the eggplant in a 2L (8 cup) ovenproof dish. 3. Add half of the mince mixture on top of the eggplant. 4. Layer another third of the eggplant over the meat. 5. Spread the rest of the mince mixture and top with the final layer of eggplant. 6. Pour white sauce over the eggplant and smooth it out. 7. Sprinkle cheese on top. 8. Bake for 45 minutes until golden. 9. Let it cool for 20 minutes. 10. Garnish with coriander and serve.

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