# Ingredient List:
→ 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 tbsp mild olive oil or sunflower oil
07 - 1 bay leaf
08 - 1 sprig fresh thyme (optional)
09 - 1 pinch mild paprika (optional, for color)
→ Liquids
10 - 1 2/3 cup low-salt vegetable or chicken broth (homemade or baby-safe)
11 - 7 tbsp water
→ To Serve
12 - 7 oz cooked couscous or mashed potatoes (for older babies, optional)
# Recipe Steps:
01 - Heat the oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3 minutes until softened.
02 - Add the lamb cubes to the pan and brown lightly on all sides for approximately 5 minutes.
03 - Stir in diced carrots, sweet potato, and zucchini. Cook for 2 minutes, stirring gently.
04 - Add the bay leaf, thyme sprig, and a small pinch of paprika if using.
05 - Pour in the broth and water, then bring the mixture to a gentle simmer.
06 - Cover and cook on low heat for 40 to 45 minutes until lamb and vegetables are very tender.
07 - Remove the bay leaf and thyme sprig from the pot.
08 - For younger babies, mash or blend the mixture to desired consistency; for toddlers, serve as is with small pieces.
09 - Serve warm, optionally accompanied by baby-friendly couscous or mashed potatoes.
