HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Moussaka
Lamb Moussaka

Lamb Moussaka

with Aubergine and Carrot

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Moussaka is one of our chef Mimi's favourite dishes... If there's one winter warmer that wins in her book, it's this one. Normally this Greek classic takes hours to make, but with a bit of HelloFresh magic you’ll be whipping it up in no time at all!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


200 grams

Lamb Mince

150 grams

Creme Fraiche


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Ground Cinnamon

1 sachet

Chicken Stock Powder

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat42.0 g
of which saturates20.0 g
Carbohydrate29 g
of which sugars22.0 g
Protein32 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim the aubergine then slice into rounds approximately 1cm thick.


Heat a drizzle of oil in a frying pan on medium heat. Add the carrot and cook until soft, 6 mins. Stir in the lamb mince and ground cinnamon. Cook for 5-6 mins, until the lamb has browned (drain away any excess fat) and add the chopped tomatoes, stock powder and season with a pinch of salt and pepper. Simmer until thick and tomatoey, 15-20 mins. Stir occasionally. Preheat your grill to high.


Meanwhile, arrange the aubergine slices in a single layer on a baking tray with a drizzle of oil and season with salt and pepper. Grill for 8-9 mins on each side. Remove from the grill and leave to the side (leave the grill on). Tip: The aubergine slices should be browned and soft. If they aren’t, grill them for a little longer. If they are getting brown too quickly, turn the heat down a little.


When the lamb mixture is nice and thick, pour into an ovenproof dish. Lay the aubergine on top and spoon over the crème fraîche. Spread the crème fraîche with the back of a spoon and sprinkle over the hard Italian cheese.


Grill the moussaka until the top is bubbling and brown, about 3-4 mins,


Once brown, remove the moussaka from under the grill. Let it sit for a minute, then serve immediately and enjoy!