Lamb Moussaka
-
Prep Time
20 MINS
-
Cook Time
1 HR 20 MINS
- KCals 295
- Carbs 18G
Ingredients
- 500 g diced lamb all visible fat removed and diced quite small
- 3 aubergines sliced lengthways
- 1 large courgettes diced
- 1 large onion chopped
- 2 cloves garlic chopped
- 1 tin chopped tomatoes 400g tin
- 3 tbsp tomato puree
- 1 tsp granulated sweetener
- 2 tbsp red wine vinegar
- 1 bay leaf
- 1 tsp oregano
- 1 pinch cinnamon
- low calorie cooking spray
- sea salt
- freshly ground black pepper
- 500 g fat free natural yoghurt
- 2 eggs
- ½ tsp mustard powder
- 120 g reduced fat Cheddar grated
Instructions
-
Spray aubergine slices with low calorie cooking spray and grill on both sides.
-
Mist a decent sized pan with low calorie cooking spray then add onions and sauté until they start to soften and colour.
-
Stir in the garlic, tomato puree and the lamb. Cook for a minute or two.
-
Add the red wine vinegar and allow it to reduce slightly.
-
Add the tinned tomatoes, courgettes, sweetener, a pinch of cinnamon, oregano, bay leaf and a good pinch of salt and pepper.
Bring to the boil, turn the heat down, cover and simmer with the lid on for about 30 - 40 minutes, until most of the juices have evaporated and the lamb is tender. -
While this is cooking, make the white sauce.
-
In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper.
-
Pre-heat the oven to 180°C.
-
Place a layer of the lamb mix on the bottom of an oven proof dish.
-
Top with a layer of grilled aubergine then another layer of the lamb mixture.
-
Top with a final layer of aubergine.
-
Pour the white sauce over the top, making sure there are no gaps.
-
Sprinkle the grated cheese evenly over the top, then cook for 30-40 minutes, or until the cheese is golden brown
-
Remove from the oven and allow to stand for a few minutes before serving.