# Components:
→ Meat
01 - 14 oz boneless lamb shoulder, trimmed of fat, cut into small cubes
→ Vegetables
02 - 2 medium carrots, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 zucchini, peeled and diced
05 - 1 small onion, finely chopped
→ Flavorings
06 - 1 tbsp mild olive oil or sunflower oil
07 - 1 bay leaf
08 - 1 sprig fresh thyme (optional)
09 - 1 pinch mild paprika (optional, for color)
→ Liquids
10 - 14 fl oz low-salt vegetable or chicken broth (homemade or baby-safe)
11 - 3.4 fl oz water
→ To Serve
12 - 7 oz cooked couscous or mashed potatoes (for older babies, optional)
# Method:
01 - Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 3 minutes.
02 - Add lamb cubes and lightly brown on all sides, approximately 5 minutes.
03 - Stir in carrots, sweet potato, and zucchini; cook for 2 minutes, stirring gently.
04 - Add bay leaf, thyme sprig, and pinch of paprika if using.
05 - Pour in broth and water, bring to a gentle simmer.
06 - Cover and cook over low heat for 40 to 45 minutes until lamb and vegetables are very tender.
07 - Take out bay leaf and thyme sprig.
08 - Mash or blend mixture for younger babies; serve as is with small pieces for toddlers.
09 - Serve warm, optionally with baby-friendly couscous or mashed potatoes.
