Lamb moussaka

Experience Mediterranean comfort food with this Greek-inspired lamb and sweet potato moussaka recipe. A rich tomato and lamb dish, layered between thin sweet potato and almond shavings, topped with a thick layer of dairy free bechamel sauce.

Lamb moussaka

Gluten Free, Dairy Free, Preservative Free, Refined Sugar Free

Lamb layer

1 Tbsp coconut oil

1 onion, finely diced

2 garlic cloves, finely diced

1 medium sized finger of ginger, peeled and grated

1 tin whole tomatoes

2 Tbsp tomato paste

1kg grass-fed lamb mince

Himalayan salt

Black pepper

2 Tbsp oregano

1 Tbsp cinnamon

1 Tbsp nutmeg

Sweet potato and almond layer

2 large sweet potatoes, peeled and cut into thin slices

1 Tbsp coconut oil

60g almonds, roughly chopped into smaller pieces

Bechamel sauce

1 tin organic coconut cream

1 litre GMO free soy sauce

3 Tbsp cornstarch

1/2 tsp Himalayan salt

1/2 tsp black pepper

1/2 tsp nutmeg

Instructions for lamb mince

In a large pot, add in the coconut oil. Once hot add in the onion, garlic and ginger. Allow to saute for a few minutes over medium heat.

Add in the lamb mince, break up the lamb mince pieces using a wooden spoon and add in the tomato pieces. Mash the tomatoes into the mince using the back of the wooden spoon.

Allow the mixture to cook over medium heat, stirring frequently. Add in the spices and tomato paste. Once the mince mixture is cooked, take of the heat and set aside.

Instructions for sweet potato and almond layer

Boil the sweet potatoes slices in a pot with water and a dash of salt. Allow the sweet potatoes to soften, 5-7 minutes. Do not over boil, it will fall apart. Strain the water, drizzle the coconut oil over the slices.

Chop the almonds into smaller pieces and set aside.

Instructions for bechamel sauce

Heat the coconut cream and soy milk together. Whisk in the seasoning. Reduce for a few minutes. Mix the cornstarch in 3 Tbsp water, to make a slurry or paste. Whisk into the milk mixture. Allow to thicken, keep whisking and lower the heat. Remove from the heat when it’s reached the right consistency.


Preheat the oven to 180 degrees.

In a large oven proof dish add half the lamb mince mixture and spread out evenly using a spoon. Top with sweet potato slices, spread out evenly. Sprinkle some almonds over the sweet potato layers and spread out. Top with some bechamel sauce.

Follow this step to create two layers.

Bake in the preheated oven covered in foil for 1 hour. Remove the foil and bake for another 30-40 minutes.

Remove from the oven and allow to cool off completely. Serve with a fresh table salad.


This recipe tastes better if the moussaka rested a bit after being baked. I like to make moussaka and eat it the following day.

Did you make this recipe?

I would love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @chefdotsa

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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