Classic Lamb Moussaka
All the ingredients in our lamb moussaka are true to the classic. The lamb is spiced and gently cooked with onions, warm cinnamon and oregano. It's layered up with aubergine, potato and tomato sauce. We've topped it off with yoghurt instead of béchamel which gives a light but creamy texture and less kitchen work!
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle
Slice the potatoes (skins on) into approx. 1cm thick slices
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat and once hot, add the lamb mince
Cook for 4-5 min, breaking it up with a spoon as you go
Meanwhile, add the potatoes to a pot of boiled water with a pinch of salt and cook for 7 min, or until they're just about fork-tender
Peel and finely dice the onion[s]
Peel and finely chop (or grate) the garlic
Add the onion, garlic, cinnamon and dried oregano to the lamb mince and cook for 10 min
Meanwhile, slice the aubergine[s] into 1cm thick slices
Add them to a baking tray and drizzle with olive oil and a large pinch of salt and pepper
Put the tray in the oven for 15 min, or until cooked through, turning halfway through
Dissolve the beef stock cube[s] in 200ml [400ml] boiled water
Stir the tomato paste and beef stock into the lamb mince
Reduce the heat to medium and cook for 10-15 min or until most of the water has evaporated
Season with a pinch of salt and pepper
Meanwhile, pop a tbsp of natural yoghurt into a mixing bowl with a drizzle of olive oil and a pinch of salt and pepper - this is your yoghurt dressing
Tear the little gem[s] into bite-size pieces
When ready, add half of the sliced potato to a suitably sized oven-proof dish in a single layer
Layer over half of the sliced aubergine
Spoon half of the lamb mince over the sliced aubergine and repeat the layering process with the remaining potato, aubergine and lamb
Top with the remaining yoghurt and season with salt and pepper
Put the dish in the oven for 15 min or until it's bubbling and golden - this is your moussaka
Leave the moussaka to cool slightly before eating! It will improve the flavour and stop you burning your mouth!
Dress the salad with your yoghurt dressing when ready to serve
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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