I haven’t done a meat recipe in a while, although I have plenty (try my sea salt roast chicken, slow cooked pork, leftover lamb pilaf) all are delicious and a great way to utilise leftovers too. My rule when buying meat is to buy organic or at least free range.
I believe that when eating organic you are less likely to have lots of extra growth hormones or sub-therapeutic applications of antibiotics pumped into meat to make it grow more quickly and faster. Those hormones to make that animal grow more quickly effect our own hormones and can disrupt our natural ebb and flow, which can lead to countless problems with our own hormones, which I have been reading is commonly becoming an issue in itself. Also organic meat is more ethical and sustainable, it is more expensive. But what is the cost of good health?!! Priceless I am thinking!!!
Right, back to the recipe. Lamb moussaka has been a favourite of mine for years. Traditionally a food developed by the Greeks (although history say) but has been changed in flavour and ingredients throughout the Balkan regions. Either way it is a wonderful way to prepare lamb mince.
I would like to share with you two ways of how I make my white sauce. I made two batches and it was hard to choose between both, both were equally delicious.
- Is the normal way to make a white sauce, add parmesan and nutmeg, which is delicious.
- A bechamel made with ricotta, egg, milk and parmesan. This doesn’t make the dish as runny. But I like it as the process is quick.
I want to let you make your own decision on which one to make as both will be equally delicious. The mince was smokey, delicious and flavoursome. It just works so well with eggplant. Topped with a simple bechamel sauce you have a winning dish that can be served with a delicious light green garden salad.
Why is this dish good for you:
Organic lamb mince is great source of good quality protein with all of the essential amino acids which will nourish, replenish and repair tissue, skin and muscles. Organic entails that the beef has none of the added hormones, antibiotics and so on, which have been known to disrupt our own hormones.
Tomatoes have a high levels of lycopene which is a carotenoid, this is a powerful antioxidant in tomatoes and is responsible for their red colour. lycopene is a wonder chemical which when absorbed into the body, helps to prevent and also repair damaged cells by inactivating free radicals in the body. The jelly like substance around the seeds in tomatoes contains salicyates, which have an anti-clotting effect on the blood. According to this wonderful book, it has thus been credited for reducing wrinkles. This could be due to the high levels of vitamin C a tomato contains.
Eggplants are a great source of folate (this helps treat low iron in the blood), fibre (digestion) and some magnesium which is great for sleep.
Raw garlic is wondrous for nurturing your immunity. It is rich in vitamin C as well as an antioxidant and anti-inflammatory on the body, their antioxidant (quercatain) helps mop up the oxidation of fatty acids.
Onions are a great source of sulphur as well as similar properties to garlic, it is antibacterial, anti-fungal and anti-viral, it can help increase our immune function. They are also good for your blood and circulatory system. A nurturing antioxidant and anti-inflammatory on the body, their antioxidant (quercatain) helps mop up the oxidation of fatty acids. Did you know that by increasing quercetain foods in our diet can help relieve yourself of allergies! Did you also know that onions are a great source of pre-biotics, think of this as the food that feeds our good bacteria in the small intestine. With a healthy micro-biome you are more likely to feel and have better vitality.