Moussaka - Matthew's Friends
Author: Justine (HCP)
INGREDIENTS:**
g Lamb, mince, raw
g Aubergine, raw
g Oil, olive
g Tomatoes, canned, whole contents
g Celery, raw
g Cheese, cheddar (HCP added*)
g Creme fraiche, full fat
g Mushrooms, white, raw
g Cinnamon, ground
g Mixed herbs, dried
g Nutmeg, ground
g Knorr Lamb Stock Pot (HCP added*)
g Water, distilled
Directions:
Make up 1/4 Knorr lamb stock pot dissolved in 70mls water. Weigh out the aubergine and sprinkle with a little salt to bring out the moisture and leave it for as long as possible then rinse it with cold water and dry well with kitchen paper. Pre-heat oven 170c/Fan 150c/Gas 4. Fry the mince with the cinnamon and herbs until browned. Add the stock and chopped mushrooms, tomatoes and celery. Chop the aubergine and add to the pan. Simmer for 10 minutes then place in an ovenproof dish. Gently warm the crème fraiche in a small pan and add the grated cheese. Pour over the meat mixture and sprinkle with nutmeg. Bake for approximately 20 minutes.
Nutrition Information (for entire recipe):
Carbohydrate:
7.16
Calories: 471
Fat:
40.57
Protein:
18.37
Ratio:
1.59:1
Tags:
Modified Ketogenic Diet (MKD)SavoryMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
