Lamb stew with apricots and sweet potatoes
Posted by: HiPP Organic / Serves: 2
Ingredients
- 2 tablespoons oil
- 50g dried apricots, diced
- 2 finely chopped shallots
- 2 small carrots, peeled and diced
- 2 sliced mushrooms
- Pinch of rosemary and thyme
- 200g lean lamb, cubed
- 2 dessertspoons tomato purée
- 2 tablespoons plain flour
- 500ml boiling water or low salt stock
- 1 sweet potato, peeled and diced
How to make it
Preheat oven to 170°C/gas mark 3. Heat the oil in a pan and fry the onion and mushroom until soft. Then remove and replace with lamb coated in flour. Fry until lightly browned. Mix lamb, shallot and mushrooms in a casserole dish with the sweet potato, apricots, carrots, rosemary, thyme and tomato purée. Add boiling water or stock. Cover and cook in the oven for 1½-2 hours until the lamb is tender. Serve with mashed potato for a great meal rich in protein and iron.
A tasty, nutritionally balanced meal that's brimming with energy for your growing toddler!
Portion sizes will vary according to your baby’s age and appetite so adjust the amounts used accordingly.