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Lamb Moussaka

Lamb Moussaka

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Lamb Moussaka is rated / 5 based on votes.

Print Recipe
Preparation time: 30 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 9-11 hours on LOW setting
Added 26 Nov 2012


  • 500 g of lamb, minced
  • 1 large sized eggplant, sliced thinly
  • 2 cloves of garlic, finely chopped
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 200 ml (7floz) lamb stock
  • 1 teaspoon ground cinnamon
  • 1 tablespoon tomato puree
  • 1 tablespoon plain flour
  • 400 g (13oz) chopped tomatoes in can
  • teaspoon nutmeg, grated
  • pepper and salt


  • 250 g (8oz) natural yogurt
  • 75 g (3oz) grated feta cheese
  • 3 eggs
  • pinch of grated nutmeg


  1. Preheat the slow cooker as per instruction from the manufacturer.
  2. Heat half of oil in a frying pan, add the eggplant slices in batches then fry until browned on all sides. Add more oil if necessary.
  3. Drain and transfer to a plate.
  4. Place the minced lamb and onion to the frying pan and and dry-fry until browned on all sides.
  5. Stir and break the lamb up.
  6. Add garlic and flour then mix in the stock, spices, tomatoes, tomato puree and a little amount of pepper and salt.
  7. Bring to boil, stirring.
  8. Place the mixture into the slow cooker pot using a spoon.
  9. Arrange the slices of eggplant on top, overlapping.
  10. Cover with the lid and cook on low heat for 8 to 10 hours.

For the custard topping.

Mix the eggs, yogurt, nutmeg, feta and put over the top of eggplant using a spoon. Replace the lid and cook on low heat for to 1  hours.

Lift the lamb out the pot and brown under a hot grill.

Best if served with salad.

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