Ingredients
- 450g lean lamb mince
- 1 small onion, peeled and finely chopped
- 1 large garlic clove, peeled and finely chopped
- ¼ teaspoon ground cinnamon
- 100g sweet corn
- 1 x 400g can chopped tomatoes
- 1 tablespoon tomato purée
- 2 tablespoons freshly chopped flat-leaf parsley
- 450g aubergines, thinly sliced lengthways
- 1 x 200g tub Greek yogurt
- 1 egg, beaten
- 25g Parmesan cheese, grated
Method
- Heat a large non-stick frying pan andpan frythe mince, onion and garlic for 5-7 minutes.
- Add the cinnamon, sweet corn, chopped tomatoes, tomato purée and seasoning. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the parsley.
- Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
- 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.
Additional Cooking Information
Whilst the majority of the preparation for your lamb moussaka is dead simple, the béchamel (or white) sauce can be a 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.
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