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Lamb and Butternut Squash Tagine

Lamb and Butternut Squash Tagine Baby Led Feeding.

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

Freeze me BLW Friendly

from 1 reviews

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Ingredients

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

Method

  1. If you are using an oven heat to 140ºC.
  2. Firstly, even though the lamb comes diced this is too small I feel for small babies. I cut each diced piece into 4 (or a baby sized piece).
  3. Heat the oil in a large saucepan over a medium heat and fry the onions until they are soft and caramelised. This takes about 8-10 minutes and is important as the onions change the favour of the dish.
  4. Add the small pieces of lamb and cook for about 1 and a half minutes until it starts to turn brown. You don’t want to over cook it, just seal the outside so that it holds all the lovely juices in.
  5. Then you add the flour, stir well and cook for another 30 seconds, this will help turn the sauce thicker when cooking.
  6. Add the tomato puréé, stir well and when fully combined add all of the remaining ingredients to the pot.
  7. Transfer the mixture into an oven proof dish and cover with either tin foil or a lid. Alternatively you can use a slow cooker.
  8. If you are using a conventional oven cook for 2hrs or if you are using a slow cooker cook for 4-6hrs (depending on your slow cooker settings. Mine has a medium setting of 4-6hrs or fast at 2-4hrs).
  9. For the last 20-30 minutes of cooking, take the lid off so that the sauce can thicken up.
  10. Serve with some home made flat bread or cous cous.

Recipe Notes

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.

Bowls Recipes Butternut Squash Recipes Dairy Free Dinner Freezer Friendly Recipes Gluten Free Make Ahead Recipes Meat Recipes Nut Free Quick Winter Recipes Slow Cooker Recipes Toddler Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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Leave a comment:


Hannah Jeffery
1.29.2017

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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