Hannah Jeffery
1.29.2017Just about to start this to put in the slow cooker. So you don’t Pre-cook the butternut squash in anyway, it just goes in with all the other ingredients?
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The weather has become a little colder and our food a little warmer. Winter for me is about comfort foods that not only taste delicious, smell amazing but also make you feel prepared inside for the cold outside. This was the first time I gave Oscar lamb and he really loved it. I cooked it as a tagine, nice and slowly to ensure the meat was so tender it simply broke apart in your mouth when eating it. The recipe is simple and quick to prepare and just involves putting it in the oven for 2 hours or alternatively you can use a slow cooker (which just makes it even more tasty!). The butternut squash soaks up all the sauce and becomes so flavoursome. It is really easy for babies to eat and if you don’t want the saucy mess you can always add a small piece of bread to soak it up.
Prep time
20 minutes
Cook time
2hrs
Servings
16 Baby Portions
400g Lean Diced Lamb
1 Tablespoon Plain Flour
4 Cloves Garlic Crushed
2 Small White Onions Finely Diced
2 Tablespoons Tomato Purée (unsalted)
2 Tablespoons Rapeseed or Olive Oil
3 Teaspoons Dried Cumin
3 Teaspoons Dried Coriander
1 Teaspoon Dried Tumeric
1 Medium Butternut Squash
750ml Water or Home Made Stock
1 Stick Cinnamon
1 Tin Chopped Tomatoes
1/2 Teaspoon Ground Black Pepper
6 Medjool Dates Pitted
I freeze my portions in a silicon muffin tray and when frozen pop into little freezer bags. It defrosts overnight in a fridge or by using the defrost setting on your microwave.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
Just about to start this to put in the slow cooker. So you don’t Pre-cook the butternut squash in anyway, it just goes in with all the other ingredients?
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