A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! Make it with lamb mince or use your roast lamb leftovers. (Serves 4-6, depending on appetite and what you serve it with.)
Course Main Course
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Eb Gargano
2medium auberginessliced into 1cm (½ inch) thick rounds
4tablespoonsolive or rapeseed oil
500glamb mince(or leftover roast lamb, cut into bitesize pieces)
Lay the aubergine slices on the grill rack and brush with oil, turn the slices over and brush with more oil (roughly 2 tablespoons oil in total on the aubergines). Grill for about 5 minutes on each side or until nicely browned.
As soon as the aubergines are ready, preheat your oven to 220C / 200C / gas mark 7 / 425F. (You can do this a little earlier if you have a separate grill and oven).
While the aubergine slices are grilling, prepare your filling: place the remaining 2 tablespoons oil and onions in a wide, deep pan and cook on low for 5 minutes, until the onions are soft but not brown. Turn the heat up and add in the lamb mince cook for 3 minutes then turn the heat down again and add the garlic, cumin and cinnamon and cook for another 2 minutes, stirring occasionally. (If using leftover lamb, add the lamb in at the same time as the garlic and spices.)
Add in the chopped tomatoes, oregano, salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, until thick.
When the lamb sauce and aubergines are ready, layer up your moussaka: first put half the lamb sauce in the base of a casserole dish or cast iron pan, next add a layer of aubergines, then the rest of the sauce, then the rest of the aubergines. Finally spoon over the crème fraiche and then sprinkle over the cheese. Place in your preheated oven for 10 minutes, or until the cheese is browned.
Serve with a green salad or Greek salad and crusty bread, if you wish.
Nutrition information is approximate and meant as a guideline only.