One of the most common concerns about including meat in baby food recipes is its texture – parents often worry that the meat may be difficult for their little ones to chew and might even present a choking hazard.
The easiest way to overcome this is to cook the meat in liquid, which softens it and makes it easier for little teeth (or gums!) to manage.
Today’s recipe does just that, yielding delicious tender lamb and yummy veggies with a fruity twist that your baby will really enjoy. You can either served it mashed (ideal for babies from around 7 months onwards) or puree it in a food processor for babies of around 6 months or those who just don’t like lumps!
To Make Baby’s Lamb and Apricot Stew You Will Need…
4 oz (1/2 cup) boneless lamb, cut into cubes
2 tsp flour
2 tsp olive oil
2 tbsp leeks, thoroughly rinsed and sliced
6 fl oz (3/4 cup) homemade (or low sodium) chicken stock
1 small carrot, peeled and cubed
1 tbsp frozen peas (thawed)
1 tbsp dried apricots, chopped
Pre-heat the oven to 350 deg F, 180 deg C.
Measure the flour into a bowl, add the cubes of lamb and toss together, until the lamb is thoroughly coated.
Heat the olive oil in a small saucepan and add the coated lamb.
Cook for a few minutes, stirring occasionally, until the lamb is browned on all sides.
Add the sliced leek, cook for a couple of minutes, then stir in the stock.
Bring the mixture to a boil, then pour it into an oven-proof dish.
Cover, then bake in the oven for 45 mins.
Remove from the oven, take off the lid and add the carrots.
Replace the cover and cook for another 15 mins, until the carrots are quite tender.
Remove the lid and add the peas and the apricots, then cook for a final 10 minutes.
Cool to a safe temperature and serve with mashed potato – and there you have it… the perfect winter warmer for your tiny diner!
Learn more about introducing meat to your baby
Discover more wonderful apricot baby food recipes