Mary Berry Lamb Moussaka Recipe

This Mary Berry Lamb Moussaka is a warming and aromatic recipe, which calls for lean lamb mince and a hint of cinnamon. It’s the definitive Greek-style bake, ready in about 1 hour and 40 minutes.

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Mary Berry Lamb Moussaka Ingredients

For the Lamb Sauce

• 500g (1lb 2oz) lean lamb mince
• 2 large onions, roughly chopped
• 2 garlic cloves, crushed
• 1 tbsp plain flour
• 400g (14oz) tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp ground cinnamon
• 1 tsp dried mixed herbs (or oregano)
• 2 tbsp fresh parsley, chopped
• 150ml (¼ pint) white wine (or red wine/lamb stock)
• Salt and freshly ground black pepper
• 2 tbsp oil (for frying)

For the Aubergine Layers

• 2 large aubergines (approx. 500g), sliced into 5mm rounds
• 4 tbsp olive oil (for brushing)

For the Savory Custard Topping

• 50g (2oz) butter
• 50g (2oz) plain flour
• 600ml (1 pint) milk
• 50g (2oz) mature Cheddar cheese, grated
• 25g (1oz) Parmesan cheese, grated
• 1 large egg, beaten
• Pinch of nutmeg

How To Make Mary Berry Lamb Moussaka

1. Prep the aubergines: Preheat the oven to 200°C (180°C Fan/Gas 6). Place the aubergine slices on large baking sheets. Brush them liberally with olive oil on both sides. Bake for 15–20 minutes until soft and golden brown. (Roasting them instead of frying uses less oil and prevents the dish from being greasy).
2. Brown the lamb: Heat the 2 tbsp oil in a large saucepan or deep frying pan. Add the onions and cook gently until soft. Increase the heat, add the lamb mince, and fry until browned, breaking up any lumps with a wooden spoon. Add the crushed garlic and cook for 1 minute.
3. Thicken the meat: Sprinkle the flour over the browned lamb and stir well to coat. Cook for 1 minute to remove the raw flour taste.
4. Simmer the sauce: Stir in the chopped tomatoes, tomato purée, cinnamon, mixed herbs, and wine (or stock). Season with salt and pepper. Bring to the boil, then cover and simmer gently for 30–40 minutes until the sauce is thick and rich. Stir in the chopped parsley at the end.
5. Make the white sauce: While the meat simmers, melt the butter in a separate pan. Add the flour and stir for 1 minute. Gradually whisk in the milk until smooth. Bring to the boil and simmer for 2 minutes until thickened.
6. Finish the topping: Remove the white sauce from the heat. Stir in the Cheddar cheese and half of the Parmesan. Let it cool slightly, then whisk in the beaten egg. Season with nutmeg, salt, and pepper.
7. Assemble: Lower the oven temp to 180°C (160°C Fan/Gas 4). Grease a large shallow ovenproof dish (approx. 2 liter capacity).
   • Spread one-third of the meat sauce on the base.
   • Cover with a layer of roasted aubergines.
   • Repeat these layers, finishing with a final layer of aubergines on top.
8. Bake: Pour the cheese sauce over the top layer of aubergines, spreading it to the edges. Sprinkle with the remaining Parmesan cheese. Bake for 40–45 minutes until the top is bubbling and deep golden brown.
9. Set: Allow the moussaka to stand for 10–15 minutes before serving. This rest period allows the layers to firm up, making it easier to slice.

Recipe Tips

• Cinnamon is key: The teaspoon of ground cinnamon is the non-negotiable ingredient that gives Moussaka its distinct “Greek” flavor profile compared to a standard Shepherd’s Pie.
• Lamb quality: Use lean lamb mince (10% fat or less). If the mince is very fatty, the dish will swim in orange oil. If you do use fatty meat, drain the excess fat from the pan after browning (step 2) before adding the flour.
• The Egg: Adding a beaten egg to the cheese sauce essentially turns it into a Mornay sauce that sets like a custard topping. Ensure the sauce isn’t boiling hot when you add the egg, or it will scramble.
• Aubergine thickness: Slice the aubergines relatively thin (5mm). If they are too thick, they can be chewy and won’t melt into the layers properly.

What To Serve With Mary Berry Lamb Moussaka

• Greek Salad: The crisp freshness of cucumber and feta cuts the richness perfectly.
• Crusty Bread: Essential for mopping up the cinnamon-spiced tomato sauce.
• Tzatziki: A side of garlic yogurt dip is refreshing.
• Garlic Bread: For a hearty family feast.

How To Store Mary Berry Lamb Moussaka

• Refrigerate: Store leftovers in the fridge for up to 3 days.
• Freeze: Moussaka freezes beautifully. Cool completely, then freeze the whole dish or portions for up to 3 months. Thaw overnight in the fridge.
• Reheat: Bake in a 180°C oven for 25–30 minutes until piping hot.

Mary Berry Lamb Moussaka Nutrition Facts

• Calories: 580kcal
• Protein: 32g
• Carbohydrates: 22g
• Fat: 38g
• Saturates: 16g
• Sugar: 9g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Lamb Curry Recipe
• Mary Berry Lamb Dhansak Recipe
• Mary Berry Lamb Neck Fillet Recipe