Little lamb casserole
A good casserole for all the family. If using lamb shoulder for this, buy the leanest chops and allow extra for wastage (trimming fat and bones). Lamb leg steak is more expensive but there is less wastage.
Suitable from 8 months
Makes 4 small servings
Ingredients:
• 4 or 5 small dried apricots
• ¼ cup water
• About 300 grams trimmed and diced lamb leg steak or lean lamb shoulder meat
• 1 to 2 tablespoons oil
• 1 small onion, peeled and chopped
• 1 clove garlic, peeled, finely chopped
• ½ cup peeled, diced pumpkin (seeds removed)
• 1 potato, peeled and diced
• About 2 cups water
• pepper
Method:
Chop the dried apricots, cover with ¼ cup of water and leave to soak.
Preheat oven to 170ºC.
The lamb should be lean, free of bones and cut into small pieces.
Heat the oil in a metal casserole dish. Brown the lamb (do this in 2 batches), turning pieces with tongs. Remove pieces as they brown.
When all meat is browned add chopped onion and garlic to the casserole dish and stir well.
Add diced pumpkin, potato and the soaked apricots in water.
Return the lamb to the casserole dish. Stir, and add 2 cups of water.
Cover casserole dish tightly (use a sheet of foil under the lid to make a tight fit if necessary.)
Bake in the oven at 170ºC for 2 hours. Check after 1 ½ hours and add a little extra water if needed.
Remove from the oven, season to taste and serve hot for adults.
For baby, finely chop some meat and mash vegetables, or puree with casserole liquid.