
Indian Lamb Moussaka is a fusion of the classic Greek dish with bold Indian spices. Instead of the traditional béchamel sauce, this version uses a rich, spiced lamb mince layered with roasted eggplant and a flavorful yogurt-based topping.
Origin Indian Lamb ‘Moussaka’
Moussaka is a traditional Mediterranean dish, with its most famous version coming from Greece. This Indian twist infuses it with aromatic spices like cumin, garam masala, and turmeric, creating a delicious balance of flavors. The combination of slow-cooked lamb and eggplant makes it a hearty and satisfying meal.
What I Love About This Recipe
The deep, spiced flavors of the lamb pair beautifully with the soft, roasted eggplant layers. The yogurt topping adds a slight tang, making it lighter than the traditional béchamel sauce. I love how this dish combines Greek and Indian influences in a way that feels both familiar and new. It’s a fantastic make-ahead meal and perfect for a cozy dinner.
Also Read : Phirni Recipe
Indian Lamb ‘Moussaka’
4
servings20
minutes25
minutes450
kcalIngredients
500g lamb mince
1 large onion, finely chopped
2 garlic cloves, minced
1-inch ginger, grated
2 tomatoes, chopped
1 teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon turmeric powder
1 teaspoon ground coriander
½ teaspoon red chili powder
Salt to taste
2 tablespoons oil
Fresh coriander for garnish
Directions
- Preheat the oven to 200°C (400°F).
- Brush the eggplant slices with olive oil and arrange them on a baking tray.
- Roast for 15-20 minutes until tender and slightly golden.
- Heat oil in a pan, add cumin seeds, and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in garlic, ginger, and chopped tomatoes, cooking until the tomatoes soften.
- Add turmeric, coriander, chili powder, and salt, mixing well.
- Add the lamb mince and cook until browned and fully cooked through.
- Stir in garam masala and let it simmer for 5 minutes.
- In a small bowl, whisk Greek yogurt, egg, nutmeg, salt, and pepper.
- In a baking dish, layer half of the roasted eggplants, followed by half of the lamb mixture.
- Repeat the layers and spread the yogurt topping evenly on top.
- Bake for 20-25 minutes until the top is golden brown and set.
- Let it rest for a few minutes before serving. Garnish with fresh coriander.
Notes
- You can substitute lamb with beef or even a plant-based mince for a vegetarian option.
- To enhance flavor, grill the eggplants instead of roasting them.
- Letting the dish rest before serving allows the flavors to blend beautifully.