Moroccan diced lamb
Lamb recipe for babies learning to eat
Serves
10
Prep Time
15 mins
Cook Time
1 hr 30 mins
Get ready to globe-trot without leaving your kitchen, this Moroccan diced lamb transforms everyday ingredients into a spice-kissed feast. Tender New Zealand lamb meets warm cumin and paprika, then teams up with apricot sweetness and chickpeas to bring comfort with a bright twist. Bring your tribe, dig in, and savour the flavours that linger long after the last bite. Feeding the whole family? Adjust the texture to suit and sit down to enjoy together.
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ShareIngredients
500g Quality Mark lamb
diced1 Tbsp oil
1 onion
diced½ tsp ground cumin
½ tsp paprika
1 carrots
peeled and diced1/4 can apricots
canned in juice400g chickpeas
can1 cup reduced-salt beef stocki
Method
Preheat oven to 160°C.
Heat oil in a frying pan and brown diced lamb well. Place in a casserole dish.
Add the onion*, cumin* and paprika* to the pan and cook in the residue oil until lightly brown. Scatter over the lamb.
Add carrots, apricots, chickpeas and stock.
Place casserole dish in oven and cook at 160°C for approximately 1½ hours until the lamb is tender.
Serve with seasonal vegetables and mashed potato or couscous.
