Try this delicious Keto diet friendly Moussaka with a touch of Ceylon Cinnamon powder and minced lamb. Guaranteed fantastic. This is the proper way to do it with lamb and Ceylon Cinnamon. Instead of frying the egg plant which gets messy we baked the egg plant. And we avoided the sugar which is not necessary at all
Authentic Moussaka is supposed to be made with lamb because this is what was available in ancient Greece. And Ceylon Cinnamon was what was originally used in Greek recipes from ancient times and not Cassia Cinnamon. Ceylon Cinnamon gives it an altogether more refined taste.
Prep Time : 60 Minutes
Cook Times : 45 minutes
Yield : 4-6 servings
- 1 lb. minced lamb
- 1-2 Egg Plants (34oz/1000g)
- 1 red onion (chopped)
- 1 clove of garlic (chopped)
- 1 can chopped tomatoes (14 oz.)
- 1 tbsp. tomato paste
- 1 tsp Oregano
- 1 teaspoon sugar (Optional)
- 1/2 glass of red wine
- 1.5 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 1/2 tsp Ceylon cinnamon or one 3 inch Ceylon cinnamon stick
- 1/4 of a cup olive oil
- 1 bunch finely chopped Cilantro
Ingredient béchamel sauce
- 2 cups milk
- 2 oz. butter
- 2 oz. Almond flour
- 1/8 tsp nutmeg
- 2 egg yolks
- 75g Parmigiano-Reggiano cheese
- Eggplant – Remove the ends from the eggplant and cut into 1 cm thick slices. Season with Salt, Pepper, Oregano, Olive Oil and bake at 375 degree F for 20 minutes. We used a cooking oil spray bottle to spray the egg plant evenly.
Béchamel sauce – In a large pan to melt the butter over low-medium heat. Add the Almond flour and mix well until it becomes a fine paste. Add milk slowly in batches and whisk until the sauce is nice and even. Do not worry it looks like a lot of milk. Remove from the stove and stir in the egg yolk, salt, pepper, a pinch of nutmeg and the grated cheese and whisk quickly into a smooth sauce.
- Heat a large pan on medium high heat and add the olive oil.
- Stir in the chopped onions and sauté, until golden.
- Add the garlic, tomato puree, mince lamb and red wine and cook until the wine evaporates.
- Add the canned chopped tomatoes, sugar, ½ tsp Ceylon cinnamon powder, 1 bay leaf, 1.5 tsp salt and 1/4 tsp. pepper.
- Bring to a boil, turn the heat down and simmer with the lid on for about 30 minutes, until juice evaporates and meat is dry.
Assemble the Moussaka
- In a medium sized baking dish large baking dish, rub the bottom and sides with butter.
- Add a layer of the baked egg plant to the bottom. Cut the egg plant to size if you wish.
- Pour in the meat sauce and even out.
- Add a second layer of eggplants
- Top with the béchamel sauce and smooth out with a spatula.
- Bake in a preheated oven at 375 degree F for about 45 minutes, until crust turns light golden brown.
- Cool down the Moussaka for 15 minutes and cut into pieces. If you do not cool it down, the Moussaka will be soft to cut and fall apart
- Sprinkle some finely chopped Cilantro. It really adds to the taste.
WHY CEYLON CINNAMON
Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.
Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.