Stews

Lamb Moussaka Stew

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Lamb Moussaka Stew
Hearty layers of lamb, eggplant, and béchamel sauce in a traditional Greek moussaka stew.

Dive into the heart of Greek cuisine with this delectable Lamb Moussaka Stew. This dish brings together the quintessential elements of traditional moussaka in a more approachable stew format. Richly flavored lamb is paired with earthy eggplant and creamy béchamel sauce, creating a comforting meal that’s perfect for chilly evenings or when you crave something hearty and satisfying.

“Moussaka: A symphony of flavors where each layer sings its own melody.”

Ingredients

  • For the Lamb Mixture

  • 2 lbs lamb shoulder, cut into chunks

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 2 medium eggplants, sliced

  • 1 cup red wine

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • For the Tomato Sauce

  • 28 oz can crushed tomatoes

  • 2 teaspoons dried oregano

  • 1 teaspoon cinnamon

  • 1 bay leaf

  • For the Béchamel Sauce

  • 4 tablespoons butter

  • 1/4 cup all-purpose flour

  • 3 cups milk, warmed

  • Salt and nutmeg to taste

  • 1/2 cup grated Parmesan cheese (optional)

Instructions

  1. Prepare Eggplant: Preheat your oven to 400°F (200°C). Toss eggplant slices with salt and let them sit in a colander for about 15 minutes to draw out moisture. Rinse, pat dry, and brush both sides with olive oil. Place on a baking sheet and roast until tender and golden brown, about 20-25 minutes.

  2. Brown the Lamb: In a large pot or Dutch oven over medium-high heat, add olive oil. Add lamb chunks in batches to avoid overcrowding, browning them on all sides. Remove and set aside. In the same pot, sauté onions until translucent, then add garlic and cook for another minute.

  3. Simmer Lamb: Return the browned lamb to the pot with the onions and garlic. Pour in red wine, allowing it to simmer and reduce by half. Add crushed tomatoes, oregano, cinnamon, bay leaf, salt, and pepper. Bring to a gentle boil, then lower heat and let it simmer for about 1 hour, or until the lamb is tender.

  4. Prepare Béchamel Sauce: In a separate saucepan over medium heat, melt butter. Whisk in flour until smooth and cook for about 2 minutes. Gradually whisk in warmed milk, ensuring no lumps form. Cook until the mixture thickens. Season with salt, nutmeg, and optional Parmesan cheese.

  5. Assemble and Bake: Preheat oven to 350°F (175°C). In a baking dish, layer half of the cooked eggplant slices, followed by half of the lamb mixture. Repeat layers, finishing with béchamel sauce spread evenly on top. Bake for about 30 minutes or until the top is golden brown and the sauce is bubbly.

This Lamb Moussaka Stew will transport you to the sun-drenched landscapes and bustling markets of Greece, all from the comfort of your home kitchen. Its rich flavors and comforting warmth make it an ideal dish for family gatherings or a cozy night in. Serve with crusty bread and a side salad for a complete Greek feast experience. Enjoy every spoonful!

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