Moroccan Lamb Tagine, by Claire Warren

March 04, 2021

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!

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!

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