Delicious and easy! Great for toddlers too, just don’t purée it. If you are puréeing for your baby, this freezes well in ice-cube trays. If you are cooking for toddlers and an older baby, freeze in silver foil trays. Once de-frosted, you can heat through in the oven, serve as is for your toddler and just mash for your baby.
Makes approximately 4 – 6 servings.
Ingredients
- 250g (9oz) diced lean lamb
- 1 tbsp olive oil
- 1 red onion
- 300ml vegetable stock or water
- pinch of dried mixed herbs or finely shopped fresh herbs
- 125g carrots (4oz) peeled and diced
- 125g swede (4oz) peeled and diced
- 125g potato (4oz) peeled and diced
Instructions
- Heat the oil in a casserole dish and fry the lamb with the onion until the meat is browned.
- Stir in the stock and herbs, add the vegetables and bring to the boil.
- Cover the casserole dish and simmer for 30 minutes.
Photo Credit: Andy
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