Moussaka LAMB U.K measurements

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 469.1
  • Total Fat: 20.9 g
  • Cholesterol: 66.3 mg
  • Sodium: 270.8 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 28.1 g

View full nutritional breakdown of Moussaka LAMB U.K measurements calories by ingredient
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Easy peasy Moussaka Easy peasy Moussaka
Number of Servings: 6


    Lamb mince 500 grams
    Aubergine 600 grams
    Potato raw 600 grams
    Lamb stock cubes Knorr 2
    Olive oil 2 tblsp
    Onion chopped 300g
    Garlic cloves 3 finely chopped
    Tomatoes canned chopped 400g
    Tomato puree dble concentrate 25grams
    Carrots 350g total weight chopped finely
    1 tsp ground cinnamon, plus extra
    1/2 tsp ground allspice
    Oregano 1tblsp of fresh chopped or
    1 tsp dried
    Parsley 50 grams chopped, plus extra to garnish
    1 tbsp lemon juice

    For the topping
    2 eggs medium
    1 tbsp cornflour
    Greek yogurt 300g low fat
    Parmesan cheese 50 grams,grated


Oregano can be a personnel taste so you decide if more or less required.Use any type of yogurt just adjust the calories etc. You can experiment with different types of cheese adjust calories accordingly. Makes 6 good servings. You can use beef mince, but lamb gives a really lovely flavour to the dish.



Heat 1 tbsp oil in a large pan,add the onion and garlic,fry gently for 6 to 8 mins until turning golden. Add the carrots and fry for 2 mins more. Add the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Cook until most of the liquid has evaporated. Add the cinnamon and allspice.Add the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), Season with some pepper, add all the oregano (use 1tsp dried if no fresh) and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley.You can make the day before required or freeze for future use.

Slice aubergines into 1/4 inc slices.Spread out on a baking tray,brush with rest of mixed oil and lemon juice.cook at 180c (fan) gas mark 4 for 20 to 25 minutes. Slice potatoes into 1/4 inch slices and boil for a few minutes keep them firm but part cooked.
Starting with the mince layer the aubergines and potatoes on top then another layer ending with mince on top.
Mix together eggs cornflour half of the cheese and a little of the yogurt. Spread on top of layered mix, sprinkle rest of cheese.Sprinkle on a little cinnamon and black pepper. Bake at 180c (fan) gas nark 4 for about 1 hour until golden brown on top. Let it stand for 10 minutes so it firms up and it will slice easier.

Serving Size: 6 good servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TALISKAR.

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