- 500g LambLean Leg Steaks Finely Chopped
- 1 Chopped Onion
- 3-4 cloves Crushed Garlic
- 2 tsp Oregano
- 1 tsp Smoked Paprika
- 2 tsp Cinnamon
- To Taste Salt & Pepper
- 4 Large TomatoSliced
- 2 Large AubergineSliced
- 400g Fat Free Natural Yogurt
- 3 Egg Yolk
- 1 tsp Nutmeg
- 2 tbsp DillFinely Chopped
- 3 tbsp Flat Leaf ParsleyFinely Chopped
This Syn Free Moussaka is inspired by Slimming World’s food optimising plan and is one of my favourite! So if you like that sweet taste of the Middle East all I can say is give it a try!
This syn free Lamb & Aubergine Bake is a joy to behold, with cinnamon-spiced lamb mingling with aubergines and a delicious creamy sauce all on plan!
Set oven temp at 180C
Spray large frying pan with low calorie spay, place over medium heat. Add the onions, garlic and lamb stir fry for approximately 5 minutes.
Add the tomatoes, oregano, smoked paprika and cinnamon season well. Bring to the boil then reduce heat and simmer for 20 minutes. Occasionally stirring.
Use a medium size pie dish.
Layer the base of the dish with half of the lamb mixture the tomatoes slices and half of the aubergine then the remaining lamb mixture finishing off with the aubergine slices.
Mix together the egg yolks and the yogurt, chopped herbs and nutmeg, season well and pour this sauce over the top of the tomatoes.
Cover with foil and bake in the oven for 40-45 minutes until golden brown.