Moussaka recipe with lamb

Name: Moussaka recipe with lamb
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 aubergines, cut lengthways into 1cm (1/2in) wide strips; 4 tbsp. olive oil; 1 onion, finely chopped; 500 g (1lb 2oz) lean lamb mince; 1/2 tsp ground cinnamon; 100 mL (3 1/2fl oz) white wine; 2 x 400 g tins chopped tomatoes; 300 mL (1/2 pint) chicken stock; Small handful fresh parsley, chopped; 200 g (7oz) Greek yoghurt; 1 larg egg, beaten; 25 g (1oz) Parmesan cheese, grated

A trusty recipe for when you fancy something comforting. If you don't like lamb, replace with lean beef mince for a tasty moussaka.

By The GH Kitchen TeamPublished: 01 September 2013

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Ingredients

2 aubergines, cut lengthways into 1cm (1/2in) wide strips
4 Tbsp. olive oil
1 onion, finely chopped
500 g (1lb 2oz) lean lamb mince
1/2 tsp ground cinnamon
100 ml (3 1/2fl oz) white wine
2 x 400 g tins chopped tomatoes
300 ml (1/2 pint) chicken stock
Small handful fresh parsley, chopped
200 g (7oz) Greek yoghurt
1 larg egg, beaten
25 g (1oz) Parmesan cheese, grated

Directions

1. Step 1
  Preheat grill to medium. Arrange the aubergine slices on two large baking sheets and brush with half the oil. Sprinkle over a little salt and grill each tray separately for 12min, turning the slices halfway through. Set aside.
2. Step 2
  Meanwhile, heat remaining oil in a large frying pan and gently fry the onion for 8min, until softened. Add the lamb mince and fry until golden. Stir in the cinnamon and wine and fry for 1min more. Add the tomatoes and stock, bring the mixture to the boil and simmer for 15min until thick and pulpy. Stir in the parsley and season to taste.
3. Step 3
  Preheat oven to 220°C (200°C fan) mark 7. Stir together the yogurt, egg and cheese.
4. Step 4
  Spoon half the mince mixture into a 1.8 litre (31/4 pint) ovenproof dish, cover with half the aubergine slices. Spoon over the remaining mince and top with the remaining grilled aubergines. Pour over the yogurt mixture and spread evenly to cover.
5. Step 5
  Cook in the oven for 25-30min until bubbling and golden. Serve with a green salad.

Per Serving:

Calories: 517
Fibre: 4 g
Total carbs: 14 g
Sugars: 13 g
Total fat: 35 g
Saturated fat: 13 g
Protein: 34 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time