- 500g lean diced Quality Mark lamb
- 1 Tbsp oil
- 1 onion, peeled and diced*
- ½ tsp ground cumin*
- ½ tsp paprika*
- 1 carrot, peeled and diced
- 12 dried apricots, diced
- 300g can chickpeas
- 1 cup reduced-salt beef stock or ½ tsp reduced-salt beef stock powder to 1 cup water
Pre-heat oven to 160oC.
Heat oil in a frying pan and brown diced lamb well. Place in a casserole dish.
Add the onion*, cumin* and paprika* to the pan and cook in the residue oil until lightly brown. Scatter over the lamb.
Add carrots, apricots, chickpeas (including liquid from the can) and stock.
Place casserole dish in oven and cook at 160oC for approximately 1½ hours until the lamb is tender.
Serve with seasonal vegetables and mashed potato or couscous.
*Reduce the amount of these ingredients for babies around 6 months - see Smooth Stage below for more details.
Babies around 6 months
*To begin, you may need to reduce the amount of spices & onion until your baby is familiar with the flavours. Purée meat & vegetable mixture. Mix with a little baby’s milk to achieve a smooth consistency.
Babies 7 to 8 months
Purée the meat and vegetables into a lumpy, mashed consistency so your baby can experience the different textures.
Babies from 8 months
Chop up any large pieces of meat and serve with mashed potato and chopped vegetables.
From 12 months
Chop up any large pieces of meat as necessary. Serve with couscous or flat bread as an alternative to potato.