LAMB AND PUMPKIN MOUSSAKA

Ingredients:

• 1 teaspoon butter
• 1 teaspoon almond flour
• 70ml almond milk
• 20g low fat mozzarella cheese
• 1 onion, chopped
• 1 garlic clove, chopped
• 1/2 teaspoon ground cinnamon
• 1 teaspoon each ground cumin, dried chilli flakes & dried oregano
• 150g ground lamb 
• 150ml chicken stock
• 50g chopped tomatoes
• 250g pumpkin, cut into 2cm pieces
• 100g zucchini, sliced
• Salt and pepper to taste
• Chopped red chilli, chopped oregano & green salad, to serve

Method:

1. Preheat oven to 200°C. Heat a pan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic, spices, and dried oregano, and cook for 1-2 minutes until fragrant. Add meat and cook, stirring, for 6-8 minutes until browned. Add all remaining ingredients and bring to a simmer. Cook for a further 10-15 minutes until pumpkin is tender.
2. For white sauce, melt butter in a pan over medium-high heat. Add almond flour and cook, stirring, for 1 minute, then gradually whisk in milk. Bring to the boil, and then reduce heat to medium. Cook, stirring, for 5 minutes or until thickened. Stir through mozzarella and cumin. Remove from heat.
3. Top with white sauce, then bake for 15 minutes or until golden. Stand for 10 minutes, top with oregano and chilli. Serve with salad

Nutrition Facts:

• Calories: 731 Cal
• Protein: 51.9g
• Carbs: 39g
• Fat: 43.3g