Moroccan Lamb Pie Slimming Weight Watchers Friendly Recipes

SLOW COOKER LAMB MOUSSAKA - SLOW COOKER | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Add the onions, garlic, tomato puree, lamb, chopped tomatoes, red wine vinegar, courgettes, sweetener, cinnamon, oregano, bay leaf, salt and pepper to the slow cooker and stir well.
• Cook on high for 3 to 4 hours or medium for 6 to 7 hours.
• If the sauce seems a little watery, remove the liquid and continue to cook until the liquid has reduced slightly.
• Slice the aubergine lengthways, spray with low calorie cooking spray, then place on a baking tray and grill until they are starting the soften. Turn them over and do the same on the other side.
• Next make the white sauce. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper. Set aside.
• Pre-heat the oven to 180°C.
• Place a layer of the lamb mix on the bottom of an oven proof dish.
• Top with a layer of grilled aubergine then another layer of the lamb mixture.
• Top with a final layer of aubergine.
• Pour the white sauce over the top, making sure there are no gaps.
• Sprinkle the grated cheese evenly over the top, then cook for 30 - 40 minutes, or until the cheese is golden brown.
• Remove from the oven and allow to stand for a few minutes before serving.

MOROCCAN LAMB PIES

Steps:

• Add olive oil to a large frying pan and sauté the onion for a few minutes. Add the lamb mince and cook until brown. Drain off any excess fat.
• Add the garlic, cumin, cinnamon and salt then stir through the mince. Add the tomato relish and chopped sultanas, stir again.
• Pour in the water and let it simmer for 5-10 minutes until the water reduces and everything is cooked through.
• Allow the mince to cool slightly or store in the fridge overnight before filling pies.
• Preheat the oven to 200°C fan bake.
• Cut each piece of puff pastry into four squares. Add the filling in the middle of each piece, then pull up the corners and pinch each seam together. Do this with the remaining pastry until you have 12 pies.
• Whisk the egg together and then brush over the top of the pies. Sprinkle over sesame seeds and bake for 25 minutes until golden and crispy.
• Serve with tomato relish and a side salad.

MOROCCAN LAMB TAGINE (WW)

Steps:

• In large pot or Dutch oven, heat oil; add lamb.
• Cook over medium heat, stirring frequently, 8-10 minutes, until lamb is browned on all sides and cooked through.
• Remove lamb from pot; set aside.
• In same pot, cook onions and celery over medium heat, stirring frequently, 3-5 minutes, until onions are softened.
• Add garlic, cumin and pepper; cook, stirring frequently, 2 minutes.
• Add tomatoes with juice, parsley, cinnamon, bay leaf, 1/2 cup water and lamb to onion mixture; bring liquid to a boil.
• Reduce heat to low; simmer, stirring occasionally, 1-1 1/2 hours, until lamb is tender.
• Add carrots, squash and parsnips; simmer 30 minutes, until vegetables are tender.
• Remove and discard cinnamon stick and bay leaf.
• Divide evenly among 4 plates and serve.
• SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins, 1 Bread.
• PER SERVING: 253 Calories, 7 g Total Fat, 2 g Saturated Fat, 47 mg Cholesterol, 285 mg Sodium, 31 g Total Carbohydrate, 7 g Dietary Fiber, 19 g Protein, 137 mg Calcium; 4 points.