Paleo Style Lamb Moussaka
Paleo Lamb Moussaka - Primal, Paleo, Kid Friendly and Clean Eating
This is one of the best freezer foods in the world, it has lots of steps but is reasonably simple to make. It’s perfect for making in batches and making use of eggplants. Where traditional Moussaka can be heavy this one is light but still filling.
1tbs coconut oil
1 medium onion chopped
2 cloves garlic minced
500g lamb mince
1 small tomato paste
1 cup water
1 large eggplant
3tbs chopped parsley
1 can coconut milk
¼cup tapioca flour
1 egg, beaten
Preheat the oven to 180 degrees C/ 350 degrees F.
Melt the oil over medium heat in frying pan.
Add the onion and garlic to the pan and sauté for 5 minutes.
Add the meat and cinnamon to the pan.
While the meat is browning, break it up with a spatula.
Add the tomato paste and water to the meat mixture.
Stir to make sure everything is well combined.
Transfer the meat sauce mixture to a bowl and set aside.
Chop the aubergine into bite-sized pieces and place into the same frying pan over medium heat.
Sprinkle some salt over the aubergine and sauté for about 5 minutes until it is barely softened.
Transfer the aubergine to a greased baking dish.
Pour the meat sauce mixture evenly over top of the aubergine and sprinkle with the parsley.
Pour a ¼ cup of the coconut milk into a small bowl then pour the rest into the frying pan, still over medium heat.
Mix the tapioca flour with the coconut milk in the bowl until smooth.
When the frying pan filled with coconut milk starts to bubble, stir in the tapioca mixture and a little salt and pepper.
When the sauce thickens, take it off the heat and whisk in the egg until smooth.
Pour the white sauce evenly over the meat and aubergine in the baking dish.
Bake the casserole for 40 minutes, and then broil for 3-5 minutes to get a nice colour on the top.
Remove the dish from the oven and let it sit for 10 minutes before cutting.