Lamb Moussaka

Lamb Moussaka


  • 300g aubergine
  • 56g broccoli
  • 56g cauliflower
  • 38g mozzarella cheese
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 clove of garlic, crushed
  • 338g lamb mince
  • 9g fresh mint
  • 1/2 tsp ground nutmeg
  • 1/2 tsp olive oil
  • 1 medium onion
  • 38g cheddar cheese
  • 150g white roux
  • 113ml chicken stock
  • 1/2 tbsp tomato puree
  • 300g chopped tomatoes


Preheat the oven to 200°C.

Put olive oil in a pan, add the onions and garlic and fry until golden brown.

Add the lamb mince and cook for 5 minutes. Stir in the tomatoes, cinnamon, nutmeg and cumin and simmer for 30-40 minutes.

Make a white sauce with both cheeses.

Slice the aubergine into thin slices and lightly fry on both side.

Begin layering the moussaka, starting with mince, then aubergine and then add the white sauce over the top.

Bake in the oven for 35-40 minutes.

Boil the broccoli and cauliflower together until tender and serve.

Quick Info

Suitable for:



  • Peanuts Alergy


  • Milk Alergy


  • Eggs Alergy


  • Gluten Alergy