Lamb and Vegetable Casserole with Raisins

Posted on Mar 9 2010 - 2:12pm by Christine

Last week we wrote about the many benefits of cinnamon as an ingredient in baby food recipes – and today we have an idea for you where cinnamon is used to complement savoury flavours rather than sweet!

This recipe can be used from around 7 months of age, but it does contain tomatoes, the acidity of which may cause diaper rash in some babies. For this reason, you may prefer to introduce it later in baby’s first year.

We think the raisins give this dish a really nice twist of flavour, but if you prefer, you can leave them out without affecting the overall result!

To Make Lamb and Vegetable Casserole with Raisins You Will Need…

1/2 medium eggplant/aubergine (around 1/2 lb), peeled and cubed
2 oz (1/4 cup) ground lamb
1/2 tsp olive oil
1 small onion, chopped
1/2 small red bell pepper, core and seeds removed, then cubed
1/2 garlic clove, crushed
4 oz (1/2 cup) canned, chopped tomatoes
pinch dried oregano
pinch ground cinnamon
2 oz (1/4 cup) uncooked brown rice
4 fl oz (1/2 cup) low sodium or homemade beef stock
1 tbsp raisins (optional – see note above)

Steam the eggplant cubes for several minutes until tender.
Meanwhile, preheat the oven to 400 deg F (200 deg C).
Brown the lamb in a deep skillet/frying pan for 5 mins then drain off the fat.
Spoon the lamb into a separate dish and set aside.
Add the oil to the pan, heat, then cook the onion and garlic until tender.
Stir in the red pepper, raisins, tomatoes, oregano and cinnamon.
Simmer for a few minutes until slightly thickened.
Add the cooked eggplant cubes, rice, lamb and stock to the pot, then bring to a boil.
Transfer to a casserole dish, cover and cook in the oven for 45 to 50 mins, until the rice is fully cooked.
Cool to a safe serving temperature and chop any larger veggie pieces to a size suitable for your baby!

More homemade baby food recipes with eggplant

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