Homemade recipe

Greek lamb with green beans

Suitable for 10 months+

Stewed lamb with aubergine, courgette and green benas in a Greek style tomato and cinnamon sauce, served with baby pasta shapes or the Greek equivalent - orzo.

Makes 3 toddler portions
Preparation time: 10 minutes
Cooking time: 25-30 minutes


Blue tick

No added soya

Orange tick

No added milk

Ingredients:

  • 15ml (1 tbsp) olive oil
  • 1 small onion or banana shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 lean lamb steak, weighing 80-100g (2.75-3.5oz), cut into very small pieces
  • Half a medium courgette, finely diced
  • Small can (approx 230g (8oz)) canned chopped tomatoes in juice
  • Half teaspoon ground cinnamon
  • 150ml (¼ pt) water
  • 50g (2oz) fine green beans, cut into 1cm lengths
  • 50g (2oz) baby pasta shapes or orzo

Please note:

Remember not to add salt to any of your baby's recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.

Method:

  • Heat the oil in a saucepan and gently fry the onion and garlic until translucent.
  • Add the lamb and continue frying gently until it is just browned.
  • Stir in the courgette, aubergine, tomatoes, cinnamon and water.
  • Bring to simmering point, cover and simmer gently, stirring occasionally for 15 minutes.
  • Add the green beans, and continue to cook for another 10-15 minutes until tender.
  • Meanwhile cook the pasta shapes or orzo in unsalted boiling water.
  • Drain the pasta and stir into the lamb stew.
  • Adjust the texture to suit your baby or toddler.
  • Let your toddler's portion cool a little before serving.
  • This may be cooled and refrigerated for 24 hours, or frozen for up to 3 months. It must be reheated until piping hot and allowed to cool to a safe temperature for your baby.

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