Stage 3: 10 months plus

A traditional slow-cooked meal originating from the north of England. This is a hearty hotpot with a little garam masala thrown in for difference. Loaded with iron for baby this meal is delicious and nutritious.

SuperFoods included – onion, carrot, garlic, white potato
SuperSpices included – garam masala

Total preparation and cooking time: 2 hours
Makes 3-4 servings
Suitable for freezing


  • 25g (1 oz.) unsalted butter
  • 100g (3 ½ oz.) lean lamb cubes – boneless, fat-trimmed, cut into 1cm pieces
  • Sprinkle of plain flour
  • ½ onion – peeled, chopped
  • 1 medium carrot – peeled, washed, shredded
  • 1 bay leaf
  • ¼ tsp. minced garlic
  • ¼ tsp. ground garam masala
  • 60ml (2 ½ fl. oz./ ¼ cup) lamb stock – baby-friendly
  • 4-5 slices of white potato – peeled, washed


  • Pre-heat oven to 160C/ 325F/ gas mark 3.
  • Melt the butter in a pot and add the lamb and flour. Stir continuously on med-low heat until the lamb pieces have browned. Then remove and place at the bottom of a small oven-proof dish.
  • Using the same pot heat a little oil and add the onion, carrot, bay leaf and stir-fry for 3-4mins until the onion is soft and golden.
  • Add the garlic and garam masala to the pot and stir-fry for a further 30secs then immediately pour the mixture into the oven-proof dish followed by the stock. Place the potato slices in a layer over the top until it forms a cover for the stew underneath.
  • Cover the dish loosely with foil and place on the middle shelf of the oven and slow cook for 1 ½ hours. Once cooked, remove the foil and place the dish under a hot grill to brown the potatoes.
  • Allow cooling and shred or mash the meal as necessary. Serve to baby warm.

Recipe by Zainab Jagot Ahmed – baby food blogger and author of Indian SuperMeals: Baby & Toddler Cookbook, the UK’s first Indian baby food cookbook available to buy now for tablets, smartphones and desktops from (£4.79). Printed edition to be released in 2014.

About The Author

Zainab Jagot Ahmed is a first-time mum and author of the UK's first Indian baby food cookbook, ‘Indian SuperMeals: Baby & Toddler Cookbook'. Prior to becoming a mummy, Zainab worked in marketing for almost 10 years in the fashion, entertainment and retail industries. However, after the birth of her daughter felt inspired to turn her attention to cooking delicious, nutritious home-made baby food. As she began the weaning process, she was keen to introduce Asian flavours early to both broaden her daughter's palate, and to introduce her to her culinary heritage. However, unable to find any baby and toddler cookbooks with Asian or Asian influenced recipes, was inspired to invent her own recipes. Soon friends were asking for them too. After a year spent researching spices, dietary recommendations and various superfoods, Zainab decided to put her research and recipes to good use by writing her own Indian baby food cookbook, giving everyone the chance to try them at home.

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