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Serving size
Ingredients
Ingredients
- 1 tsp ground cinnamon
- 3 large potatoes
- 2 tsp cumin seeds
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tsp cornflour
- 1 onion
-
200ml coconut milk(Coconut, Water)
- 80g baby spinach
- 2 aubergine
-
400g passata(tomatoes, salt, citric acid)
- 4 garlic clove
- 500g lamb mince
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 584Kcal |
| 399kJ | 2443kJ | |
| Fat | 4.5g | 28g |
| of which saturates | 2.6g | 16g |
| Carbohydrates | 7g | 45g |
| of which sugars | 1.8g | 11g |
| Protein | 5.4g | 33g |
| Salt | 0.11g | 0.65g |
| Fibre | 1.7g | 10g |
High protein
1/3 daily fibre
5 plants
Lamb Moussaka with Spinach
Who can resist a bubbling Greek lamb moussaka? Simmer British lamb mince with onions, garlic and warm spices like cumin seeds and cinnamon. Top with a layer of grilled aubergines, fluffy potatoes and creamy bechamel then bake until piping hot and golden. Serve straight to the table and let the kids dig in.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Thinly slice the aubergines. Place onto 2 lined baking trays and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Bake for 18-20 mins, until soft and golden. Set aside.
- Bring a saucepan filled with salted hot water to a boil. Thinly slice the potatoes then add to the saucepan. Simmer for 8-10 mins, until softened. Drain and set aside. Meanwhile, finely dice the onion. Finely chop or crush the garlic.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the lamb and cook for 6-8 mins, breaking it up with a wooden spoon, until golden brown. Add the onion and garlic and cook for 2-3 mins. Add the cumin seeds and cinnamon, cook for 1 min, then add the passata and 200ml water. Simmer for 3-5 mins, until thickened, then stir in the spinach to wilt. Season with sea salt and black pepper.
- Make the 'bechamel'; mix the cornflour with 1 tbsp coconut milk. Wipe the potato saucepan clean, then add the remaining coconut milk and bring to a boil. Lower the heat to a simmer, then gradually whisk in the cornflour mixture and nutritional yeast. Cook for 1 min, stirring frequently, until thickened slightly. Season with sea salt and black pepper.
- Turn the grill to high (240C). To assemble, spread half the lamb mixture into the base of an ovenproof dish. Top with a layer of half the potatoes, then half the aubergine slices. Repeat then spread the béchamel over the top. Grill for 8-10 mins, until golden brown.
- Serve the moussaka onto plates.
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