Ingredients

• 1 tsp oil
• 500 g lean diced lamb
• 1 1/2 cups beef or vegetable stock
• 1/4 cup cauliflower, diced
• 1 small potato, peeled and diced
• 1/4 cup frozen peas

Directions

Heat the oil and brown the lamb. Add the stock, cover and simmer for 30 mins. Simmer gently, as boiling will cause the beat to become tough. Add potatoes and cook a further 30 mins before adding the cauliflower. Cook only until the vegetables are tender. Add the peas and heat through. Total cooking time should be about 1 1/2 hours.

Babies 6-7 months

Puree the meat and vegetable mixture in a food processor or baby mouli. Mix with a little of baby’s milk if necessary to achieve a smooth consistency your baby can swallow.

Babies 8-9 months

Serve as cooked, chopping up the large pieces of meat and mashing vegetables roughly with a fork.

Older children

Cook the lamb with a diced onion when browning lamb. Add 1 tsp of curry and 2 Tbsp sultanas to the stock.