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1
For The Courgette / Zucchini.
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2
Top, tail and peel the courgettes / zucchini.
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3
Cut in half and then slice each half lengthways into 4 or 5 pieces.
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4
Place in a colander and sprinkle with salt. Leave for approximately 20 minutes.
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5
Drain and dry in a clean teatowel.
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6
Sprinkle a generous quantity of paprika on a plate.
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7
Dip both sides of the courgette pieces into the paprika.
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8
Heat the oil in a pan.
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9
Fry the zucchini on both sides until just starting to brown.
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10
Put to one side.
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11
For the Moussaka Lamb Sauce.
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12
Gently fry the onion and garlic until soft but not browned (approximately 10 minutes).
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13
Brown the lamb.
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14
Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades).
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15
Leave to cook whilst you make the white sauce.
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16
For the Moussaka White Sauce.
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17
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!).
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18
Whisk in the coconut milk.
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19
Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient.
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20
Remove from the heat.
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21
Mix the arrowroot powder with a small quantity of cold water.
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22
Stir into the roux.
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23
Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper.
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24
Putting the Moussaka Recipe Together.
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25
Preheat the oven to 180u00b0 C/350u00b0 F/gas mark 4.
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26
Place a layer of the meat sauce on the bottom of a large, oblong baking dish.
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27
Cover the lamb with a layer of courgette/zucchini.
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28
Pour over a thin layer of the white sauce.
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29
Repeat the process, ending with a thick layer of white sauce.
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30
Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface.
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31
Serve with a big salad and green vegetables of your choice.
