Lamb Moussaka



  • MINCE:
  • 3 TBLS olive oil
  • 1 large onion, finely chopped
  • 2 tsps crushed garlic
  • 1 ½ cups carrots, freshly diced
  • ½ cup diced celery
  • 500g lamb mince
  • ½ cup white wine
  • 1 tsp ground cinnamon
  • ½ tsp All Spice, ground
  • 410g All Gold Whole Tomatoes
  • 2 tsp All Gold Tomato Paste
  • ½ cup Mrs Ball's Lite Chutney
  • 1 ½ chopped fresh oreganum
  • ½ cup chopped fresh flat-leaf parsley
  • Salt & pepper
  • 10 thick slices of brinjals, roasted with a little oil and salt (1cm thick)
  • 3 eggs
  • 2 TBLS maizena/corn flour
  • 350g Greek yoghurt
  • 60g grated parmesan cheese
  • Salt & pepper
  • 6 bay leaves


1. Mince: Heat the oil in a deep saucepan. Add the onion and garlic. Sauté until softened. 2. Add the carrots and celery and fry for an extra few minutes. Add the mince and cook until browned and no longer pink. 3. Pour in the wine and briefly cook until most of the liquid has evaporated. 4. Add the spices, tomatoes, paste, chutney and herbs. Stir to break up the tomatoes. Cover and cook for 30 minutes, stirring ad hoc. 5. Take the lid off, adjust seasoning with salt and pepper and allow to cook uncovered for another 10 minutes. 6. In a deep oven dish (lasagna type), spread half the mince mixture over the bottom. Layer the cooked brinjals to cover the mince mixture and form a good layer. Top the brinjals with the remaining mince and smooth evenly. 7. Topping: Beat the eggs and cornflour together in a bowl, add the yoghurt and half of the cheese. Season with salt and pepper. 8. Pour over the meat mixture and spread evenly. Sprinkle with the rest of the cheese and stand the bayleaf in the topping. 9. Bake for 50 minutes until bubbling and golden. 10. Allow moussaka to stand for 10 minutes to settle before cutting into squares. 11. Serve with salad and homemade breads. Garnish with extra chopped parsley.

Chef's tip:Beef mince can be used in place of lamb. This recipe can easily be doubled for parties.