Babyfood Recipe: Lamb & Apricot Tagine
Apricots and other stone fruit are such a summer treat. This recipe adds fresh apricots into a lamb dish (packed with iron) that the whole family can enjoy. Serve this tagine with either couscous, rice or quinoa.
Ingredients
¼ onion or ½ spring onion
150-200 g lamb mince
Pinch of mild curry powder (you can add more to taste)
Pinch of cinnamon (you can add more to taste)
1 cup pumpkin or kumara (peeled and cut into small cubes)
1 carrot (peeled and cut into small cubes)
2 fresh apricots (peeled and pip removed)
1 cup water
- Cook onion/spring onion with mince in a pan with a small amount of oil.
- Add spices to the pan and simmer for a few minutes.
- Add pumpkin/kumara, carrot, apricots and water to the pan.
- Simmer for 15-20 mins until vegetables/fruit are soft and meat is thoroughly cooked. Add more water if needed.
- Allow to cool and then blend to a smooth puree or mash with a fork.
- Serve un-mashed and on couscous, rice or quinoa for older children and adults.
Jennifer Douglas is a registered dietitian with over 18 years of experience working with families as an expert on baby and child nutrition. Jenny runs clinics in Dunedin or sees families online to help manage food allergies/intolerances, reflux, gut problems, growth issues, fussy eating, and mealtime battles with simple and practical advice so that your family can eat well. For more information head to jumpstartnutrition.co.nz or Facebook: Facebook.com/JenniferDouglasDietitian and @jumpstart_kids_nutrition_nz on Instagram.
AS FEATURED IN ISSUE 64 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
