Recipes

Indian Lamb ‘Moussaka’

1 Mins read

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.

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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’

Indian Lamb ‘Moussaka’

Recipe by RecipeWikki
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

450

kcal

Ingredients

  • 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.
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