Lamb, Veggie and Rice for Babies 

Finally had five minutes to write up some of my new flavours. Harry has started crawling, and he is a speed crawler. Particularly interested in our insanely fluffy ginger cat Barry. Poor Barry. Anyway, this is a new attempt at lamb, and a definite favourite of Harry’s, he does the little excited kick under the highchair when he can smell it cooking. Very cute.

UPDATE: Harry is now 21 months, he ate this recipe until he was about 15 months old – only the texture changed. A classic that people constantly write to me about, definitely worth a try with your baby.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes. 

Nutrition Note: Lamb is rich in iron, vital for brain development in infants and children.

Like this inspiration? You’ll love our eBooks Baby Foodie, Finger Foodie, Family Foodie and our books Raising a healthy, happy eater and Boosting your basics.

Ingredients

• 1 cup cooked brown rice (or quinoa)
• 300g lamb, diced into small chunks
• 2 zucchini, sliced
• ½ brown onion, finely sliced
• ½ cup peas
• ½ sweet potato, chopped
• 2 cups salt reduced vegetable stock* (or water)
• Olive oil
• *Note: some stock contains gluten. Check for gluten free, if required or even better - make your own.

Method

Step 1

Heat the oil in a large saucepan. Saute the onions until clear. Add the chopped lamb and cook through -

Step 2

Add the sweet potato and stock, cover and leave for 5 minutes or until sweet potato is soft. Add the zucchini and peas, cook for a further 5 minutes - or until the veggies are tender -

Step 3

Puree until you have desired consistency, add the rice and give it a few more blasts (don't over puree the rice as it will turn gluggy) -