Braise the mince in heated oil to break it apart into bits. Season with savory, cumin and black pepper to taste, plus paprika.
Add the finely chopped green onion stalks, after 1 min. add the finely chopped carrots (diced like for soup).
After a few min., add the finely chopped potatoes while constantly stirring. Once the mixture begins to boil, add the finely chopped spearmint and the chutney. Pour on hot water to cover everything.
Once boiling, salt to taste and add the finely chopped parsley. Pour into a tray and bake at 392°F (200 °C) with the fan on or 428°F (220 °C) without until the water evaporates (40-50 min).
Make the topping: beat the eggs with the yoghurt and the baking soda extinguished in it, plus the flour, in a bowl. Grate the cheese and add it to the mixture as well.
Pour the topping over the dish and bake another 10 min. to a nice crisp.
Serve the moussaka warm with yoghurt.