Slow Cooker Lamb Moussaka
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Prep Time
20 MINS
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Cook Time
7 HR
- 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
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Add the onions, garlic, tomato puree, lamb, chopped tomatoes, red wine vinegar, courgettes, sweetener, cinnamon, oregano, bay leaf, salt and pepper to the slow cooker and stir well.
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Cook on high for 3 to 4 hours or medium for 6 to 7 hours.
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If the sauce seems a little watery, remove the liquid and continue to cook until the liquid has reduced slightly.
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Slice the aubergine lengthways, spray with low calorie cooking spray, then place on a baking tray and grill until they are starting the soften. Turn them over and do the same on the other side.
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Next make the white sauce. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper. Set aside.
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Pre-heat the oven to 180°C.
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Place a layer of the lamb mix on the bottom of an oven proof dish.
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Top with a layer of grilled aubergine then another layer of the lamb mixture.
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Top with a final layer of aubergine.
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Pour the white sauce over the top, making sure there are no gaps.
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Sprinkle the grated cheese evenly over the top, then cook for 30 – 40 minutes, or until the cheese is golden brown.
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Remove from the oven and allow to stand for a few minutes before serving.