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Minted lamb moussaka | Gestational Diabetes Recipes

Creating a GDM-friendly Kitchen

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Red Meat

Minted lamb moussaka

Minted lamb moussaka

Servings: 6 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

I could go on about the deliciousness of this recipe but the thing that gets me every time is that there is hardly any washing up to do at the end. Topping with Parmesan cheese is optional, but sometimes you just need a bit of cheese! (Main carbohydrate containing ingredients listed in bold.)


  • 800g/ 1 ¾ pounds washed potatoes, peeled, chopped evenly
  • 250g/ 8 ounces fresh light ricotta cheese
  • 2 tablespoons light olive or cooking oil
  • 1 large brown onion, chopped finely
  • 3 garlic cloves, peeled, crushed
  • 700g/ 1½ pounds minced lamb
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon all spice
  • 1 x 400g/ 14 ounce can of diced tomatoes
  • 90g (3 tablespoons) tomato paste
  • 2 carrots, peeled, diced
  • 1 cup frozen peas
  • 1/2 cup fresh mint, finely chopped
  • 100g/ 3.5 ounces grated parmesan (optional)

Preheat oven to 180°C/ 160°C fan-forced and lightly oil a large oven-proof dish.

Bring a large pot of salted water to the boil and cook potatoes for 10 minutes or until tender. Drain and mash with ricotta cheese.

Heat oil in a large frying pan over low-medium heat. Add onion and garlic and cook until both are softened but not browned. Breaking up any large chunks, add lamb and cook for about 5 minutes until browned. Stir in spices and cook for several minutes until fragrant.*

Stir in tomatoes, tomato paste and carrot. Cover and cook on medium heat for 15 minutes until carrot softens. Now stir through frozen peas and mint. Season to taste.

Pour mixture into oven-proof dish and evenly spoon mashed potato on top. Sprinkle with parmesan cheese and bake for 35 minutes or until cheese is golden and the filling is heated through.

(Remember, to stay within the carbohydrate allowance, divide the moussaka into sixths in the baking dish so you know that each serve has around 130g/ 4½ ounces of potato.)

Serving suggestion: Serve with a green salad or some steamed/ blanched green beans, zucchini or squash. You could also bake this in 6 individual ramekins (small ovenproof dishes).

Post GDM suggestion: Add 100g toasted pine nuts and 100g sultanas to lamb mixture along with mint.

‘Until fragrant’ really just means until you start to smell the perfume of the spices coming out of the pan.

  • Kaspia says:

    This recipe is delicious! I made it last night and it was perfect for this wintery weather, you are right…hardly any washing up! Thanks Lisa, this is a great site! x

  • Daniela Minns says:

    this looks sooo good, on the dinner roster for next week :)

  • sophie coombes says:

    Loved loved loved this ! cooked it last week… was such a yummy winter meal with a hint of spice… very DELISH!

    • Lisa says:

      Thanks Sophie. Not sure if you guys got through the whole dish, but it’s great the next day & also freezes really well.

  • Yo says:

    I am a total moussaka fiend….how tasty will this be on a cold, winter’s eve!

  • Alice Peel says:

    Just finished eating our first GDM friendly minted lamb moussaka. My husband and I could not even talk while consuming it because we were so absorbed by our meal. Thank you! Our whole week of food is planned out using your recipes, what a treat to have this site and know you can cook such delicious things that are healthy too.

    • Lisa says:

      Thanks! I’m so glad you guys are enjoying the recipes. I like how you planned your weekly meals. Very organised. I do the same thing & it not only helps me save time but I find we have less wastage than when I randomly shop for ingredients.

  • Brady says:

    Hi Lisa,

    I have just found your website and I am loving it!!! I have just been diagnosed with Gestational Diabetes and am at a loss for what I can eat now thats both good for me and bub (due in 8 weeks). You recipes are making my life so much easier :)
    This recepie looks amazing but is it safe to eat ricotta cheese during pregnancy?

    • Natasha Leader says:

      Hi Brady,

      Glad you are finding the site helpful! Soft cheese are a concern in pregnancy due to risk of listeria, despite most being made from pasteurised milk. However listeria is killed at temp of 65degrees celcius and therefore ricotta in this form should be fine for you to have! Natasha (GDRs in-kitchen dietitian)

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