Lamb has never been this good! I know that is a big claim but this is a ridiculously tasty dinner that you can make in just 30 minutes. I didn’t have time to make a full-blown cook-and-then-bake moussaka. So instead, I just chucked all the delicious ingredients into a pan, cooked a side of pasta and called dinner done!
It worked out great and you could even cook a double batch of the lamb moussaka and pop it in the freezer for a later date. Then, all you need to do is heat it and add a fresh side of pasta and some crumbled feta.
Dairy-Free Note: Now, I know I put feta in this dish but that is totally optional. It’s still gorgeous without it, so if you need to be dairy-free, ditch the feta and eat it as is, OR, add a little bit of vegan cheese.
Gluten Free | Nut Free | Dairy Free Option | Seafood Free | Fish Free | Egg Free | Soy Free
Prep time: 10 minutes
Cook time: 20 minutes
3 medium carrots, peeled and diced
½ cup finely sliced leek or onion
3 cups spinach, roughly chopped
4 cups eggplant, chopped into small cubes
Drizzle of olive oil
Season with salt and pepper
1 tbsp garlic-infused oil
500g lean lamb mince
1 tsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp ground coriander
400g can of plain crushed tomatoes
2 tbsp tomato paste
250g gluten free pasta (this is the weight before you cook it)
2 tbsp fresh parsley, finely chopped
100g feta (optional – can sub in dairy-free cheese)
Alana Scott is an experienced allergy-friendly and low-FODMAP cook and author of The Gut Friendly Cookbook (available from Allergy New Zealand). Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at alittlebityummy.com