When I set out I was going to make a lamb tagine but then as I looked at the ingredients I had it’s a little removed from the original recipe so I thought I should call it something else!
Bulking up with pulses and veggies makes this a great balanced throw it in the pot meal. It makes the precious lamb go much further and ups the fibre and micronutrient content of the dish.
Ingredients (serves 4 adults and 4 toddlers):
500g diced lamb
1 can chickpeas
1 can chopped tomatoes
1 very large onion, diced (mine was actually roasted which worked well but only because it was the only onion I had left in!), diced
2 cloves, chopped
20g chopped ginger
1 tsp mixed spice
1 peach, chopped
5 dates, chopped
A couple of handfuls of French beans
An aubergine, diced
500ml low salt stock
Method:
Preheat the oven to 160’C.
Brown the lamb, then add in and soften the onion and garlic.
Add in the aubergine and soften a little.
Add in all of the other ingredients & simmer for 15-20 mins.
Pop the pot in the oven or a couple of hours.
Serve with rice or couscous.
The girls live all of the flavours – went down a treat 😍
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