Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 4
A keto version of this popular Greek dish that's bursting with flavour and made with healthy ingredients.
For the Lamb Ragù:
  • 250g lamb mince
  • 1 tsp extra virgin olive oil (U.S. option HERE)
  • ½ TBSP tomato paste (concentrate)
  • 250g chopped tomatoes
  • 1 garlic clove (minced)
  • 1 shallot (minced)
  • ¼ tsp fine Himalayan pink salt (U.S. option HERE)
  • a sprinkle of freshly ground black pepper
  • ¼ tsp nutmeg
  • ⅛ tsp cinnamon
  • 1/16 tsp cloves
  • ½ TBSP Italian herbs seasoning
  • 3 bay leaves
For the Layers:
  • 850g aubergines (750g net weight after topping and tailing)
  • fine Himalayan pink salt
  • 200g crème fraîche
  • 100g double cream
  • 100g cream cheese
  • 150g extra mature cheddar cheese (shredded)
  • ½ tsp xanthan gum (U.S. option HERE)
  • 30g Parmigiano Reggiano (freshly grated)
To make the Lamb Ragù:
  1. heat olive oil in a small pan, add lamb mince, breaking it up and stirring it, and sauté for a couple of minutes until it's changed colour.
  2. incorporate all other ingredients, plus 50ml water, and simmer on very low heat, lid on, for 2 hours, stirring occasionally and adding a little more water if becoming too dry.
To make the Layers:
  1. pre-heat oven to 200°C static.
  2. top and tail aubergines, then cut 1cm slices (lengthways); score each slice diagonally with the tip of a sharp knife, place on a baking tray lined with non stick paper and sprinkle a little salt.
  3. bake for 20 mins, then remove from oven and set aside.
  4. while the aubergines bake, prepare the cheese sauce by putting crème fraîche, cream, cream cheese, shredded cheddar and xanthan gum in a small pan; whisk and heat until smooth, then set aside.
  5. when all elements are ready to go, pre-heat oven to 175°C fan (195°C static).
  6. line a baking dish with sliced aubergines, top with cheese sauce, then ragù; repeat (once or twice, depending on the size of your baking dish) and finish with the grated Parmigiano.
  7. bake for 30 minutes until the crust is golden brown and caramelised.
  8. rest for 10 minutes and serve.
2 hours overall cooking time can be achieved by beginning to prepare aubergines and béchamel 45 minutes before the end of cooking time for the ragù.

I use a Pyrex baking dish (U.S. option HERE).

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: 1 Calories: 721 Fat: 58g Net Carbs: 11g Protein: 32g
Recipe by at https://queenketo.com/low-carb-greek-moussaka-with-lamb-ragu/