It’s Monday so that means time for another recipe from one of my lovely friends. Today it’s Sara’s turn with her yummy lamb casserole. Such a simple idea and so versatile for babies and children of all ages as you can tailor the consistency to your child’s needs. It does take a while to cook but it tastes so delicious and is great for all the family. Enjoy!
250g diced lamb
180g beef, chicken or vegetable stock made with baby stock cube or low salt stock cube
1 small potato or sweet potato
1/2 clove garlic crushed
A few cauliflower florets (fresh or frozen)
Handful of frozen peas and sweetcorn
1/2 a small onion finely chopped
Fry the lamb in some hot olive or sunflower oil in a saucepan then add the garlic and the onion and fry for a few more minutes. Add the stock and simmer for 20-30 minutes. Peel the potato and cut into small cubes. Add it to the lamb and cook for another 30 minutes. Add the cauliflower to the lamb and cook until the meat is very soft. Add the peas and corn and cook for another 3 minutes.
For little babies you can puree the mixture into a smooth puree or for older babies you can puree it but leave some lumps. It can also be chopped up into small pieces or left as is for older children and adults. It’s great served with couscous or rice.