• 500gr lamb mince
  • 1 aubergine sliced into 1cm pieces
  • 1 onion finely diced
  • 3 crushed cloves garlic
  • 2 sliced medium potatoes
  • 1 tin chopped tomatoes
  • 1 tbs tomato puree
  • 150ml white wine
  • 150ml lamb stock
  • 1 tbs dried oregano
  • 1 tbs freshly chopped mint
  • ½ tsp cinnamon
  • 1 tsp sugar
  • Salt and pepper to taste
  • Oil for cooking


  • 200gr Greek natural yoghurt
  • 100gr Feta cheese
  • 1 egg beaten
  • Grated nutmeg
  • Pepper
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A delicious traditional Greek meal of minced lamb with aubergine cooked in your wood fired oven. There are many versions of the dish but this easy recipe will be a sure hit.

You would eat this lovely moussaka for dinner, with salad and bread. It tastes amazing the next day as well. It’s a great dinner party dish, as you can prepare it ahead and then sit and enjoy the company of your guests as dinner is baking.

Firstly fire up your Amigo oven to maximum temperature of approx 550c. Allow the temperature to drop to approx 180c.

  • Sprinkle aubergine with oil, season and grill for 3-4 mins until coloured. Turn and return to grill for a further 3 minutes then set aside. Meanwhile par boil the sliced potatoes for 3-4 mins and set aside.
  • Colour the onion and garlic for 5 minutes then add the lamb mince which has been browned. Add the white wine and the rest of the ingredients and cooks for 15 minutes with a lid.
  • Mix the yoghurt, feta, egg, nutmeg and pepper.
  • To assemble the bake, place a layer of mince in a suitable oven dish then top with potatoes, season and add another layer of mince. Add a layer of the aubergines then top with rest of the mince. Finally top with the feta mixture.
  • Cover your dish with foil and place in your wood fired oven. Allow to bake for approx 30 minutes. Remove the foil and allow the cheese to melt and turn a golden brown.  Remove from the oven and leave to rest for 30 minutes or so.
  • Cut the moussaka into squares and serve with flat bread and radish & watercress salad. Delicious.