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Spiced Lamb and Sweet Potato Casserole


It doesn’t really matter what you get up to in the kitchen. As far as your kid is concerned he’ll eat what he chooses, when he chooses, no matter if it’s Michelin quality food, 34 day-old hard peas he found by the skirting board or raw potatoes dipped in chocolate milk.

But apparently being a parent means you need to keep trying to get something nutritious down their little tummies *SIGH*.  As a rule of thumb I try and cook something I would not puke at the sight of, generally because most of the time I end up eating the bloody thing myself.

This week’s effort, which did not go in the bin or in my tummy (#parentwin) was a Spiced Lamb and Sweet Potato stew. This kind of cooks itself as it involves one pot _ a personal favourite _ and chopped up things that don’t need faffing about with. Because it’s sweet, small humans will generally gobble it up and the dried apricots mean loads of iron for growing brains so you’re winning.

You will need:

450 grams of lamb neck fillet

1 tin of good quality chopped tomatoes – I like the Cirio brand

1 large red onion

3 large sweet potatoes

3 large carrots

2 fat cloves of garlic

a generous handful of organic dried apricots

1 gel chicken stock cube

200 mls of warm water

a teaspoon of cumin

a teaspoon of mixed spice

a teaspoon of smoked paprika

2 teaspoons of oregano

a splash of olive oil

salt and pepper to taste

Preparation:

Peel the potatoes, onion and carrots and add to an oven proof casserole dish. Peel the garlic and use a garlic presser or chop it finely. Chop the lamb in small cubes, making sure to take out the gristle and add to the casserole dish. Add the tomatoes, stock gel cube and water. Stir it. Add the herbs and spices, salt and pepper to taste _ remember the stock cube is already salty so go easy on this if your small humans are really small_ a splash of olive oil and stir it once more.

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Put the lid on the dish and place it in the oven at 160C for an hour and then bring the temperature down to 150C for another two hours or until the lamb falls apart at the touch of a fork and the sauce is thick and shiny.

This is good on its own or you can serve it with alphabet pasta or rice. For young babies you can puree it and for fussy eaters, ie most small humans, mash it up with a fork.

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Disclaimer: They may eat it this week but hate it the next so it’s OK to add 3 bottles of wine to it and claim it for yourself.

 

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About me

Full-time working mother to one Speedy Gonzales of a little boy trying to keep her sanity, pay check and clean hair. On most days.

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