Moroccan style sweet lamb

morrocan lamb

 

This has been one of my go to recipe for years. I used it with some very fussy eaters when I was Nannying and it always seemed to go down a treat. Now Sonny loves it. The dish is quite sweet so you can get away with hiding loads of veggies in there if your child is a fusspot. The recipe below is obviously made for Sonny so I have left out onions and tomatoes but if I were making it for a child without reflux I would add one chopped onion and a tin of tomatoes at the start.

1 pack (about 500g) diced lamb (leg or neck)

2 carrots

1 parsnip

1-2 inch disk of butternut squash

8 dried apricots finely chopped

Pinch cinnamon

Pinch Cumin

Tin of chickpeas.

2 cups water or homemade salt free chicken stock.

 

Brown your lamb then pop to one side. In a heavy bottomed casserole dish (if not using the slow cooker) gently fry your veg with the cinnamon and cumin until it has softened (about 5-10 mins) .

Pop the lamb back in with the stock/water and apricots then cook on a low heat either in the oven or on the hob for about 3 hours,

It really is that easy – or you can fry everything up then stick in the slow cooker and leave all day! Serve with couscous, rice, quinoa or mashed sweet potato.

Blend if for babies but if you are trying to add more texture just really finely dice the root veg at the start – the lamb literally falls apart anyway so there is no need for mashing.

I love this dish as well and always end up eating half of it – it is a very comforting, warming dish at this time of year!

 

Happy cooking x

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