Pete Evans

Name: Pete Evans
Ingredients: 1 large eggplant (about 450 g), sliced 1-cm thick; sea salt; 4 tablespoons coconut oil, melted; ½ bunch of silverbeet or kale (about 200 g), central stalks removed and leaves chopped; 2 onions, chopped; 4 garlic cloves, crushed; 600 g lamb or beef mince; 1 teaspoon ground cinnamon; freshly ground black pepper; 160 g tomato paste; 310 ml (11⁄4 cups) Beef or Chicken Bone Broth or water; 50–100 g offal (such as marrow, heart, liver); 3 tablespoons chopped flat-leaf parsley leaves; ½ head cauliflower (about 550 g), cut into florets; 500 ml (2 cups) coconut milk; 3 tablespoons arrowroot (see note); 1 egg

peteevans.com

Paleo-friendly Lamb Moussaka lasts up to 2 days and bursts with flavor. Perfect for family meals!Serve with Greek salad and sauerkraut.

View full recipe on peteevans.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at peteevans.com.

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Ingredients

1 large eggplant (about 450 g), sliced 1-cm thick
sea salt
4 tablespoons coconut oil, melted
½ bunch of silverbeet or kale (about 200 g), central stalks removed and leaves chopped
2 onions, chopped
4 garlic cloves, crushed
600 g lamb or beef mince
1 teaspoon ground cinnamon
freshly ground black pepper
160 g tomato paste
310 ml (11⁄4 cups) Beef or Chicken Bone Broth or water
50–100 g offal (such as marrow, heart, liver)
3 tablespoons chopped flat-leaf parsley leaves
½ head cauliflower (about 550 g), cut into florets
500 ml (2 cups) coconut milk
3 tablespoons arrowroot (see note)
1 egg