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Moroccan diced lamb for each age & stage



This lightly spiced winter warmer can be prepared to suit all ages and stages.

Ingredients

• 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

Method

1. Pre-heat oven to 160· C.

2. Heat oil in a frying pan and  brown diced lamb well. Place  in a casserole dish.

3. Add the onion *, cumin * and  paprika * to the pan and cook  in the residue oil until lightly  brown. Scatter over the lamb.

4. Add carrots, apricots,  chickpeas (including liquid  from the can) and stock. 5. Place casserole dish in  oven and cook at 160 O C for  approximately 1½ hours until  the lamb is tender.

6. Serve with seasonal vegetables  and mashed potato or  couscous.

* Reduce the amount of these ingredients  for babies around 6 months - see Smooth  Stage below

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Recipe from NZ Beef and Lamb brochure here.



  




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