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carrot lamb hotpot

Carrot and lamb hotpot

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Ingredients

  • 400g carrots
  • 100g lamb mince

Method

  1. Peel, trim and dice carrots into small cubes.
  2. Gently cook lamb mince with a small amount of water in saucepan, breaking up mince as it turns brown.
  3. After 1-2 mins, stir in carrots and cover cubes with water. Bring to boil, stir, cover, reduce heat and simmer for 15 mins, stirring once or twice. If it's cooking too quickly, add a little more water.
  4. Cool slightly, then blend with a food processor or hand blender until smooth.

Remember

  • Your baby’s food should be served at body temperature – so it shouldn’t feel either hot or cold on the inside of your wrist.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.
Why not upload some 'foodie photos' of your little one’s third weaning step on our Facebook page?
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