Low-Carb, Gluten-Free Moussaka

• 500g lamb mince
• 1 onion, finely sliced
• 2 cloves garlic, crushed
• 1tsp ground cinnamon
• 1tbsp ground cumin
• 400g tinned, chopped tomatoes
• 1tbsp tomato puree
• Fresh rosemary, finely chopped (about 1tsp)
• 1 large aubergine, sliced
• 2tbsp olive oil
• 500g Greek yoghurt
• 2 large eggs
• 50g freshly grated Parmesan
• Salt and freshly-ground black pepper

For the slow cooker method:

Place the mince, onion, garlic, tinned tomatoes, ground cinnamon, ground cumin, rosemary, tomato puree and 1tbsp olive oil in your slow cooker and mix very well. Top up with enough water to cover.

Cook on slow for 6-7 hours, or high for 4 hours.

For the conventional method:

Heat 1tbsp olive oil in a large sauce pan and brown the lamb mince, breaking up clumps with a wooden spoon as it cooks. (You might need to do this in two batches). Once the meat has browned and excess water boiled off (about 10 minutes, add the onions, garlic and herbs and cook, stirring, for another three or four minutes. Add the tomatoes and tomato puree, mix well and add in a little water – about 100-200mls. Bring to the boil.

Cover, turn down to a simmer and cook for 30 minutes. You might need to take the lid off for the last few minutes to condense the sauce. You are looking for a thick, concentrated sauce.

For both methods:

Season the lamb well with salt and pepper.

Meanwhile, cook the aubergine slices. Brush the slices with the remaining tbsp olive oil, sprinkle with a little salt and pepper and cook in a pre-heated oven (180 degrees C) for 15 minutes.

Beat the two eggs and mix with the yoghurt. Using a large rectangular, oven-proof casserole dish, layer up the lamb, then aubergine slices, then lamb, a final layer of aubergine and top the lot with the egg/yoghurt mixture, and the grated cheese.

Cook for 30 minutes in the pre-heated oven until the topping is golden-brown.