Moussaka Recipe
Dairy Free Recipe of Classic Greek Lamb Dish Paleo

Gluten Free Moussaka Recipe, Dairy Free Recipe of Classic Greek Lamb Dish Paleo, Recipes  Delicious Recipes From

This is a very tasty subversion of the classic Greek Moussaka Recipe. All of our recipes are gluten free and dairy free recipes and so very definitely paleo.  

In this lamb recipe we have substituted the eggplant for courgettes, and have suggested substituting stock for the tomatoes if you are following a night shade free protocol.

Whilst the drive for low fat foods has no doubt seen lamb maligned as an unhealthy food, thankfully the tide is starting to turn, and we have some very tasty lamb options open to us, particularly with many hill farmers producing excellent quality organic, grass fed animals. 

Moussaka Recipe, Moussaka Recipe,Dairy Free Recipe of Classic Greek Lamb Dish Paleo, Recipes  Delicious Recipes From

Lamb is full of vitamins and minerals, and is particularly rich in the B-Complex vitamins with one 4oz serving giving approximately 48% of the RDA of vitamin B12. 

We will be adding lots more lamb recipes in the coming weeks as we are expecting a delivery from our favourite organic farm very soon.

Moussaka Recipe
Dairy Free Recipe of Classic Greek Lamb Dish Paleo
Subverted Greek Recipe - A Dairy Free Moussaka Recipe That's Definitely Creatively Paleo!

Lamb is a meat that is often ignored in favour of pork or beef, partly I suspect, in recent years, because it is really quite fatty - a 4oz serving contains 50% of the recommended daily amount of saturated fat - but these are of course standard recommendations, which we may well see changing before much longer, as the damage low fat living does to us is increasingly realised by the mainstream. 

Ingredients (serves 6) 
Moussaka Recipe Dairy Free Recipe of Classic Greek Lamb Dish Paleo

This is  reasonably complex as far as Greek recipes go, but it is definitely worthwhile, so just remember to give yourself plenty of time to prepare it. 

For the Moussaka Courgette Layer

  • 6 courgettes peeled, cut in half then sliced lengthways into 4 or 5 pieces
  • Salt
  • paprika

For the Moussaka Meat Sauce

  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 tsp coconut oil
  • 500g minced lamb
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/2 tsp thyme
  • 1 tsp oregano
  • 1 jar passata/can of chopped tomatoes (if avoiding nightshades it would probably work if you replaced the tomatoes with 1/2 pt of stock)

For the Moussaka White Sauce

  • 1 dsp coconut oil
  • 2 heaped tbsp coconut flour
  • 1 and 1/2 pts coconut milk
  • 1 tbsp arrowroot powder
  • 2 egg yolks
  • 1 whole egg
  • 1/2 tsp smoked paprika
  • salt and pepper

Moussaka Recipe Dairy Free Recipe of Classic Greek Lamb Paleo

For The Courgette / Zucchini

  1. Top, tail and peel the courgettes / zucchini.
  2. Cut in half and then slice each half lengthways into 4 or 5 pieces.
  3. Place in a colander and sprinkle with salt. Leave for approximately 20 minutes.
  4. Drain and dry in a clean teatowel.
  5. Sprinkle a generous quantity of paprika on a plate.
  6. Dip both sides of the courgette pieces into the paprika.
  7. Heat the oil in a pan.
  8. Fry the zucchini on both sides until just starting to brown.
  9. Put to one side.

For the Moussaka Lamb Sauce

  1. Gently fry the onion and garlic until soft but not browned (approximately 10 minutes).
  2. Brown the lamb.
  3. Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades).
  4. Leave to cook whilst you make the white sauce.

For the Moussaka White Sauce

  1. Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!)
  2. Whisk in the coconut milk. 
  3. Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient.
  4. Remove from the heat.
  5. Mix the arrowroot powder with a small quantity of cold water.
  6. Stir into the roux.
  7. Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper.
Putting the Moussaka Recipe Together
  1. Preheat the oven to 180° C/350° F/gas mark 4.
  2. Place a layer of the meat sauce on the bottom of a large, oblong baking dish.
  3. Cover the lamb with a layer of courgette/zucchini.
  4. Pour over a thin layer of the white sauce.
  5. Repeat the process, ending with a thick layer of white sauce.
  6. Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface.
  7. Serve with a big salad and green vegetables of your choice.

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