True comfort food, in a low carb way. Easy to make too!

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1 kg lamb mince 

olive oil

3 garlic cloves, peeled 

2 tsp dried oregano

2 tsp ground cinnamon

2 tsp dried mint

2 tsp black pepper

2 tbsp tomato puree

500ml beef stock

400g tin chopped tomatoes

2 green chillies, finely diced

3 large aubergines

salt & pepper

For the topping: 

4 eggs plus 2 egg yolks

500ml double cream

1/2 tsp ground cumin

1/2 tsp ground cinnamon

150g grated cheese



Preheat the oven to 180c. In a large frying pan add the lamb mince and fry until it's dark in colour, tip into a colander and drain to set aside. 

Warm a tsp olive oil in a large pan over medium heat. Add the onion and garlic and saute until soft. Add the oregano, cinnamon, dried mint and black pepper. Cook, stirring for 2 minutes. Add the tomato puree and cook for 3 minutes more. 

Tip the drained mince into the pan and add the stock and tinned tomatoes. Bring to the boil then simmer, stirring occasionally so it doesn't stick to the bottom of the pan. Simmer for 45 minutes then add the chillies and season well. 

Prepare the aubergines by slicing as thinly as possible and sprinkle with salt then leave for 10 - 15 minutes, then rise and pat dry.

Heat olive oil in a large frying pan and fry the aubergine slices until golden on both sides. Drain on kitchen paper. 

Spoon 1/3 of the lamb ragu ito a shallow baking dish and top with a layer of aubergines, then repeat these layers twice more ending with an aubergine layer. 

To make the topping, whisk the whole eggs and egg yolks together in a large bowl. Pour the cream into a pan and stir in the cumin and cinnamon. Bring to a simmer then pour onto the eggs whisking as you do. Pour through a sieve back into the pan and warm gently, stirring, until it thickens. Stir in the grated cheese and take off the heat. 

Pour the rich sauce on top of the moussaka and bake for 25-30 minutes until the topping has set. Serve with a crisp green salad or side of your favourite vegetables.

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