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 Amazon.co.uk (£4.79). Printed edition to be released in 2014.