Jamie Oliver Meat Moussaka is made with lamb mince, eggplants, potatoes, red wine, and Parmesan cheese, along with onions, garlic, bay leaves, and cinnamon. This easy lamb moussaka recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder
- Jamie Oliver Lamb Noisettes Recipe
- Jamie Oliver Lamb Heart Recipe
🧡 Why You’ll Love This Meat Moussaka Recipe:
- Tastes Rich and Deep: The mix of lamb, cinnamon, bay leaves, and red wine makes the flavor of this dish rich and deep. It tastes really special and delicious.
- Feels Nice to Eat: The bottom layer has crispy vegetables, and the top has a soft, creamy sauce with cheese. This mix makes every bite interesting and enjoyable.
- Fills You Up: This moussaka has lots of meat and vegetables. It’s a big, hearty meal that will make you feel full and happy.
- Smells Great: Cooking this dish makes your kitchen smell amazing. The spices like cinnamon and bay leaves create a warm, inviting smell.
- Good All Year: You can enjoy this dish any time of the year. It’s warm and hearty for cold days but also has fresh flavors that work when it’s warme
🥩 Jamie Oliver Meat Moussaka Ingredients
Meat Sauce Ingredients:
- 1 kg (2 lbs) lamb mince
- 1 finely chopped onion
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 cinnamon stick
- 400 g (14 oz) chopped tomatoes
- 2 tbsp tomato paste
- 1 cup red wine
- 2 tsp salt
- 1 tsp pepper
Moussaka Ingredients:
- 6 large eggplants, sliced
- 5 medium potatoes, sliced
- 2 tbsp olive oil
- Salt, as you like
- 2 cups bechamel sauce
- 1 cup grated Parmesan cheese
🍲 How To Make Jamie Oliver Meat Moussaka
- Preheat the Oven: Start by preheating your oven to 200°C (400°F) to ensure it’s ready for roasting the vegetables later.
- Brown the Lamb: Heat a little olive oil in a large pot or Dutch oven over medium heat, add the lamb mince, and cook until it’s browned. Remove the lamb and set it aside.
- Cook the Aromatics for Sauce: In the same pot, add the onion, garlic, bay leaves, and cinnamon stick. Cook until the onions are tender and the mixture is fragrant.
- Simmer the Meat Sauce: Return the browned lamb to the pot. Add the chopped tomatoes, tomato paste, and red wine. Season with salt and pepper, then reduce the heat to low and let the sauce simmer for 30 minutes.
- Prepare and Roast Vegetables: While the sauce simmers, slice the potatoes and eggplants into ½ cm thick pieces. Spread them out in a single layer on baking sheets, drizzle with olive oil, and sprinkle with salt. Roast in the preheated oven for 20 minutes or until they are cooked through and golden brown.
- Assemble the Moussaka: In a 32 cm (12.5 in) baking dish, layer the roasted potatoes first, then half of the roasted eggplant slices. Pour all the meat sauce over the eggplant, then add the remaining eggplant slices on top. Cover with bechamel sauce and sprinkle a generous amount of Parmesan cheese over everything.
- Bake the Moussaka: Place the assembled dish in the oven and bake for 45-60 minutes, or until the top is bubbly and golden brown.
- Serve: Let the moussaka cool for 10 minutes after taking it out of the oven, then slice and serve hot.
💭 Recipe Tips
- Cook Onions and Garlic Until Soft: Before you add the meat, make sure the onions and garlic are soft and a little golden. This makes the sauce taste sweeter and richer.
- Use Red Wine to Get Flavors: After putting the browned lamb back in the pot, pour in some red wine. Let it cook until the liquid is less. This step helps get all the tasty bits from the bottom of the pot into your sauce.
- Check the Roasted Vegetables: When you roast the eggplants and potatoes, poke them with a fork to see if they’re done. They should be soft inside but a bit crispy on the edges. This makes sure they don’t get too soft when you bake everything together.
- Add Salt to Each Layer: While putting the vegetables and sauce in layers, add a little salt between each layer. This makes sure the whole dish tastes good, not just parts of it.
- Let It Rest Before Cutting: After baking, wait at least 10 minutes before cutting into the moussaka. This time helps the layers stick together, so it’s easier to serve nice-looking slices.
🥗 What To Serve With Moussaka?
This tasty greek Moussaka pairs well with Greek salad, roasted vegetables, garlic bread, or steamed green beans. It also can be served alongside tzatziki, cucumber salad, buttered peas, or a light arugula salad for a delicious and balanced meal.
🎚 How To Store Leftovers Meat Moussaka?
- Refrigerate: Store the moussaka in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the moussaka tightly with aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Meat Moussaka?
- n The Oven: Preheat the oven to 180°C (350°F). Place the moussaka in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Put a serving of moussaka on a microwave-safe plate and heat on high for 2-3 minutes, or until warmed through.
FAQs
Where Does Moussaka Come From?
Moussaka comes from places like Greece and Turkey.
What Meat Is Used In Moussaka?
Traditional moussaka is often made with lamb meat, which adds a rich flavor.
Can You Make Moussaka With Beef Mince?
Yes, beef mince can be used as a substitute for lamb in moussaka. It gives a different flavor but is still delicious.
How Long To Bake Moussaka In The Oven?
Moussaka should be baked for about 45-60 minutes at 200°C (400°F), or until the top is golden and the sauce is bubbling.
Can You Cook Moussaka In An Air Fryer?
It’s not recommended to cook the entire moussaka in an air fryer due to its size and layering, but you can use an air fryer to pre-cook the eggplant slices to remove moisture.
What Can I Use Instead Of Aubergine In Moussaka?
If you prefer not to use aubergine, zucchini is a good alternative. It offers a similar texture and absorbs flavors well.
Do You Peel Aubergines For Moussaka?
It’s not necessary to peel the aubergines for moussaka. The skin helps to keep the slices intact during cooking, adding texture to the dish.
Can You Make Moussaka In Advance?
Yes, you can prepare moussaka in advance. Assemble the dish, cover it, and refrigerate it for up to 24 hours before you need to bake it. This can actually enhance the flavors.
Why Is My Meat Moussaka Watery?
If your moussaka turns out watery, it may be due to excess moisture in the vegetables. Be sure to roast the eggplants and potatoes until they’re slightly browned and less moist. Additionally, let the meat sauce thicken properly during simmering.
Try More Jamie Oliver Recipes:
Jamie Oliver Meat Moussaka Nutrition Facts
- Calories 556
- Total Fat 35g
- Saturated Fat 16g
- Trans Fat 1g
- Cholesterol 117mg
- Sodium 832mg
- Potassium 812.6mg
- Total Carbohydrates 37g
- Dietary Fiber 6.4g
- Sugars 9.3g
- Protein 24g
Jamie Oliver Meat Moussaka
Description
Jamie Oliver Meat Moussaka is made with lamb mince, eggplants, potatoes, red wine, and Parmesan cheese, along with onions, garlic, bay leaves, and cinnamon. This easy lamb moussaka recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Ingredients
Meat Sauce Ingredients:
Moussaka Ingredients:
Instructions
- Preheat the Oven: Start by preheating your oven to 200°C (400°F) to ensure it’s ready for roasting the vegetables later.
- Brown the Lamb: Heat a little olive oil in a large pot or Dutch oven over medium heat, add the lamb mince, and cook until it’s browned. Remove the lamb and set it aside.
- Cook the Aromatics for Sauce: In the same pot, add the onion, garlic, bay leaves, and cinnamon stick. Cook until the onions are tender and the mixture is fragrant.
- Simmer the Meat Sauce: Return the browned lamb to the pot. Add the chopped tomatoes, tomato paste, and red wine. Season with salt and pepper, then reduce the heat to low and let the sauce simmer for 30 minutes.
- Prepare and Roast Vegetables: While the sauce simmers, slice the potatoes and eggplants into ½ cm thick pieces. Spread them out in a single layer on baking sheets, drizzle with olive oil, and sprinkle with salt. Roast in the preheated oven for 20 minutes or until they are cooked through and golden brown.
- Assemble the Moussaka: In a 32 cm (12.5 in) baking dish, layer the roasted potatoes first, then half of the roasted eggplant slices. Pour all the meat sauce over the eggplant, then add the remaining eggplant slices on top. Cover with bechamel sauce and sprinkle a generous amount of Parmesan cheese over everything.
- Bake the Moussaka: Place the assembled dish in the oven and bake for 45-60 minutes, or until the top is bubbly and golden brown.
- Serve: Let the moussaka cool for 10 minutes after taking it out of the oven, then slice and serve hot.
Notes
- Cook Onions and Garlic Until Soft: Before you add the meat, make sure the onions and garlic are soft and a little golden. This makes the sauce taste sweeter and richer.
- Use Red Wine to Get Flavors: After putting the browned lamb back in the pot, pour in some red wine. Let it cook until the liquid is less. This step helps get all the tasty bits from the bottom of the pot into your sauce.
- Check the Roasted Vegetables: When you roast the eggplants and potatoes, poke them with a fork to see if they’re done. They should be soft inside but a bit crispy on the edges. This makes sure they don’t get too soft when you bake everything together.
- Add Salt to Each Layer: While putting the vegetables and sauce in layers, add a little salt between each layer. This makes sure the whole dish tastes good, not just parts of it.
- Let It Rest Before Cutting: After baking, wait at least 10 minutes before cutting into the moussaka. This time helps the layers stick together, so it’s easier to serve nice-looking slices.