Tender lamb with carrots, sweet potato, and zucchini, softly cooked and easy to enjoy.
# What You'll Need:
→ Meat
01 - 14 oz boneless lamb shoulder, trimmed of fat, cut into small cubes
→ Vegetables
02 - 2 medium carrots, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 zucchini, peeled and diced
05 - 1 small onion, finely chopped
→ Flavorings
06 - 1 tablespoon mild olive oil or sunflower oil
07 - 1 bay leaf
08 - 1 sprig fresh thyme (optional)
09 - A pinch of mild paprika (optional, for color)
→ Liquids
10 - 1 2/3 cup low-salt vegetable or chicken broth (homemade or baby-safe)
11 - 1/2 cup water
→ To Serve
12 - 7 oz cooked couscous or mashed potatoes (optional, for older babies)
# How to Make It:
01 - Heat oil in a large saucepan over medium heat; add onion and sauté until softened, approximately 3 minutes.
02 - Add lamb cubes to the pan and lightly brown on all sides, about 5 minutes.
03 - Stir in diced carrots, sweet potato, and zucchini; cook gently for 2 minutes while stirring.
04 - Add bay leaf, thyme sprig, and a pinch of paprika if desired.
05 - Pour in broth and water, bring to a gentle simmer.
06 - Cover and cook over low heat for 40 to 45 minutes until lamb and vegetables are very tender.
07 - Discard bay leaf and thyme sprig.
08 - For younger babies, mash or blend mixture to desired consistency; for toddlers, serve in small pieces.
09 - Present warm, optionally accompanied by baby-friendly couscous or mashed potatoes.
