Introducing my baby version of a Moroccan Lamb Tagine - one of my favourite meals that’s packed with both nutrients and flavour.
The spices are all aromatic (not spicy) so its suitable for babies from 6 months. This recipe makes 4 big portions and two small for a busy family!
The spices are all aromatic (not spicy) so its suitable for babies from 6 months. This recipe makes 4 big portions and two small for a busy family!
INGREDIENTS
- 1kg boneless lamb shoulder, chopped
- 2 medium white onions, chopped
- 4 garlic cloves, crushed
- 1 courgette, diced
- 1 red pepper, diced
- A handful of dried prunes & apricots, roughly chopped
- 2 tins of chopped tomatoes
- 1/2 pint stock - use lamb if you can get it but chicken or veg is fine
- 1 tbsp clear honey (if your child is under 1 leave this out or use maple syrup instead)
- 1 tbsp plain flour
- 2 tbsp @spicekitchenuk’s Moroccan baby spice blend
- A strip of orange peel
- Handful of chopped fresh parsley
- 1 tbsp olive oil
- To serve: a handful of chopped fresh coriander, flaked almonds and couscous
METHOD
- Put the lamb in a bowl, sprinkle with flour and stir to coat.
- Heat half the oil in a frying pan, then brown the lamb. Set aside.
- In a casserole-type pot, heat the remaining oil, add the onions and fry gently until softened.
- Add the courgette and pepper, stir fry for a few mins.
- Add the spices and garlic, stir and fry gently for a few more mins to let the spices release their flavours.
- Add the lamb, along with the tomatoes and stock. Cover and simmer over a very low heat for an hour.
- Add the prunes and apricots, stir, cover and simmer for another hour.
- Add the honey (if using), orange peel and parsley and simmer uncovered for a final 30 mins.
- Serve with couscous, sprinkled with flaked almonds and fresh coriander.
Big thank you to @feeding_their_futures. For more baby recipe inspiration you've just got to check out her page of yumminess!
