- 450g/1lb lean lamb mince
- 1 small onion, peeled and finely chopped
- 1 large garlic clove, peeled and finely chopped
- 1.25ml 1/2tsp ground cinnamon
- 100g/4oz sweet corn
- 1 x 400g can chopped tomatoes
- 15ml/1tbsp tomato puree
- Salt and freshly milled black pepper
- 30ml/2tbsp freshly chopped flat-leaf parsley
- 450g/1lb aubergines, thinly sliced lengthways
- 1 x 200g tub Greek yogurt
- 1 egg, beaten
- 25g/1oz Parmesan cheese, grated
Instructions:Heat a large non-stick frying pan and pan fry the mince, onion and garlic for 5-7 minutes.
Add the cinnamon, sweet corn, chopped tomatoes, tomato puree and seasoning. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the parsley.
Preheat the oven to Gas mark 4, 180 °C, 350°F.
Arrange half the aubergines in the bottom of a large ovenproof dish and spoon over half the mince mixture. Repeat.
In a small bowl mix together the yogurt, egg and seasoning and stir in half the Parmesan. Pour over the dish and sprinkle with the remaining cheese.
Bake for 40 minutes or until brown.
Serve with garlic bread and a crisp green salad.
Top tips for easy moussaka
Whilst the majority of the preparation for your lamb moussaka is dead simple, the béchamel (or white) sauce can be tricky one to make. That is why we recommend a combination of eggs, yoghurt and parmesan to make a flavourful sauce that cuts your prep time right down.
Some moussaka recipes call for potato to be added to the dish. However omitting this ingredient cuts out another time-consuming part of the prep, making this a quick and easy moussaka recipe.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk
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