Have this awesome juicy lamb, covered with cheese sauce on top. Perfect for a fancy keto lunch with your guests!
Ingredients
3.5 OZ / 100 G onion
2 EA garlic
3 TBSP vegetable oil
10.5 OZ / 300 G ground lamb
7 OZ / 200 G chopped tomatoes
2 TBSP tomatoes puree
3 TSP salt
1 TSP pepper
1 TSP cinnamon
1 TSP cumin
2 TSP dried mint
2 EA eggplant
3.5 OZ / 100 G cream cheese
7 OZ / 200 G heavy cream
7 OZ / 200 G shredded mozzarella
Directions
Peel and halve the onions and garlic, and put both ingredients in the mixing bowl. With measuring cup in place, chop for 8 seconds / speed 6. Use spatula to scrape down the inside of the mixing bowl.
Add half of your oil to the mixing bowl. Sauté with the measuring cup removed for 3 minutes.
Add half of the ground meat to the mixing bowl. Remove measuring cup and sauté again for 7 minutes. Remove the meat and set aside.
Add the remaining oil and ground meat to the empty mixing bowl. Remove measuring cup and sauté again for 7 minutes.
Add the lamb back into the mixing bowl. Add tomatoes and tomato purée. Season with half of the salt, pepper, cinnamon, mint and cumin. Cook the lamb for 25 minutes / 212°F|100°C / speed 1 / stir. Once cooked, remove from the mixing bowl, reserving it for later. Clean out the mixing bowl.
Add your heavy cream, remaining salt and cream cheese to the mixing bowl and mix for 30 seconds / speed 4.
Slice you eggplant to about quarter inch thickness and reserve for later.
Preheat your oven to 180°C / 360°F. Place half of your white sauce in the bottom of an oven proof dish spreading evenly across the base. Lay half of your meat mix on top of the sauce. Cover the meat sauce with a layer of eggplant then add the remaining meat sauce on top of the eggplant. Add another layer of eggplant then finish off with the leftover white sauce. Sprinkle the cheese on top and then bake for 45 minutes until the eggplant is cooked and tender.
Enjoy your meal!
Recipe Note
TIP:
To make a more traditional version, try using our béchamel recipe instead this Keto white sauce.
