Banting Moussaka - Kim Young Blom


1 kg beef or lamb mince
1 onion finely chopped
1 red and yellow pepper finely chopped
200g mushrooms finely chopped
3 tomatoes chopped 
1 carrot and 1 baby marrow grated ( cleaned out fridge)
2 tsp coriander powder
1/2 tsp cumin powder
Salt and pepper
1 small can tomato paste 
1 very large sweet potato sliced and steamed until soft
1.5 cups double cream yoghurt
100g grated cheddar or Gouda
1 tablespoon Heba Pap


Brown mince in batches in olive oil
Set aside then fry onion in olive oil until soft, add spices then add mushrooms fry for 2 minutes then add red and yellow pepper, then chopped tomatoes. Fry until soft then add mince and tomato paste. Heat through then put into haybag for an hour or cook on stove top for half an hour.
Layer mince then sliced sweet potato then spread yoghurt, grated cheese and a tablespoon of Heba to absorb any liquid. Then more mince and cheese. 
Bake in oven on 180 for 20 minutes.