Spicy Moussaka Variation: Harissa-Spiced Lamb and Potato Bake (A Cozy Musaka Recipe With a Kick)

Harissa-spiced lamb, layered potatoes, and a feta-kissed bechamel baked until bubbly and bronzed.

Prep Time 40

Cook Time 1

Total Time 1 40

Course Main Dish

Cuisine Mediterranean

Servings 6

9 x 13-inch baking dish ceramic or glass is great for steady heat; metal works too but browns faster, so watch the top
Large skillet 12-inch preferred for reducing the lamb sauce quickly; a Dutch oven also works
Medium saucepan for bechamel; a saucier shape helps prevent scorching, but any 2-quart pot is fine
Whisk for smooth bechamel; in a pinch, a fork works but takes more effort
Mandoline or sharp knife for even potato slices; a mandoline is fastest, but a steady hand and sharp knife are totally fine
Sheet pan for pre-baking potatoes (and optional eggplant) so the casserole bakes up tender, not watery
Instant-read thermometer (optional) helpful for checking the center is hot; not required if you bake until bubbling and rest properly

2 pound yukon gold potato thinly sliced to about 1/8-inch; russet potato works but can be a little drier
1 teaspoon kosher salt plus more to taste
3 tablespoon olive oil or avocado oil
1 teaspoon smoked paprika optional but adds a subtle grill-like warmth
1 eggplant optional, sliced into 1/4-inch rounds (this nods to a more classic mousaka recipe eggplant layer)

1 tablespoon olive oil use the minimum if your lamb is fatty
1 yellow onion finely chopped
4 clove garlic minced (or 1 tablespoon garlic paste)
1 1/2 pound ground lamb 85/15 is ideal; substitute ground beef if you prefer a milder flavor
2 tablespoon harissa paste adjust to taste; substitute 1 tablespoon tomato paste plus 1 teaspoon cayenne for a different heat
2 tablespoon tomato paste deepens the sauce and helps it cling to the meat
1 teaspoon ground cumin toasty and essential
1 teaspoon ground coriander optional, but it brightens the lamb
1 teaspoon ground cinnamon a tiny amount makes the sauce taste slow-cooked
1/2 teaspoon ground allspice or use ground cloves, but reduce to 1/8 teaspoon
1/2 teaspoon black pepper freshly ground if possible
1 cup crushed tomato or tomato puree
1/2 cup chicken stock or beef stock, or water in a pinch
1 tablespoon lemon juice finishes the filling so it tastes lively, not heavy

3 tablespoon unsalted butter or use 2 tablespoon olive oil for a slightly lighter feel
3 tablespoon all-purpose flour whisked into the butter to form a roux
2 cup whole milk warm it slightly for the smoothest sauce; 2% works but is less rich
1/2 teaspoon kosher salt start here, then taste after adding feta
1/4 teaspoon ground nutmeg classic bechamel flavor; optional but recommended
1 egg lightly beaten; helps the top set into a soft custard
3/4 cup feta cheese crumbled; substitute ricotta for a milder topping
2 tablespoon parmesan cheese finely grated, for browning and salty depth

Heat the oven to 425 F. Brush a 9 x 13-inch baking dish with a little olive oil so nothing sticks later.
Slice the potatoes to about 1/8-inch thick. Even slices matter here: too thick and the center stays firm; too thin and the layers disappear. Toss potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and smoked paprika (if using).
If using eggplant, slice it into 1/4-inch rounds, lightly salt both sides, and let it sit for 10 minutes while you prep other things. Pat dry with paper towel, then toss with the remaining 1 tablespoon olive oil.
Spread potatoes (and eggplant, if using) in a single layer on a sheet pan. Roast for 15 minutes. You are not fully cooking them; you are giving them a head start and driving off surface moisture so the bake stays structured, not soupy.

While the potatoes roast, set a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add onion with a pinch of salt. Cook for 5 minutes, stirring, until softened and starting to pick up golden edges.
Add garlic and cook for 30 seconds, just until fragrant. Add ground lamb and break it up with a wooden spoon. Cook for 6 minutes, stirring occasionally, until browned and no longer pink.
Stir in harissa paste and tomato paste. Cook for 1 minute to toast the pastes; this is where the filling turns from just spicy to deeply savory.
Add cumin, coriander (if using), cinnamon, allspice, and black pepper. Stir for 30 seconds so the spices bloom in the fat.
Add crushed tomato and chicken stock. Bring to a simmer, then reduce heat to medium. Simmer for 10 minutes, stirring now and then, until the sauce is thick enough that a spoon leaves a trail across the skillet. Finish with lemon juice. Taste and adjust salt and heat (more harissa if you want it spicier).

Lower the oven temperature to 375 F. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until it smells a little nutty, like warm toast.
Slowly whisk in milk, a splash at a time at first, until smooth. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 4 minutes.
Season with salt and nutmeg. Turn off the heat. Let the bechamel cool for 2 minutes (this helps prevent scrambled egg). Whisk in the beaten egg, then stir in feta and parmesan. The sauce should be creamy and pourable; if it feels too thick, whisk in 1 tablespoon milk.

Layer half the roasted potatoes in the baking dish, slightly overlapping like shingles. If using eggplant, add a single layer of eggplant on top (or tuck eggplant between potato layers).
Spoon the harissa lamb filling evenly over the potatoes and gently spread it to the edges so every slice gets sauce.
Top with the remaining potatoes. Pour the feta bechamel over everything and smooth the top with a spatula. Tap the dish lightly on the counter to settle the sauce into the corners.
Bake at 375 F for 35 minutes, until the top is bronzed and the edges are bubbling. If you want extra color, broil for 2 minutes, watching closely.
Rest for 15 minutes before slicing. This is the difference between a clean slice and a delicious puddle. Serve with yogurt mixed with mint and lemon zest if you want a cool, bright counterpoint.