Indian Lamb ‘Moussaka’

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’

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.