# What you need:
→ 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)
→ Liquids
10 - 13.5 fl oz low-sodium vegetable or chicken broth, baby-safe
11 - 3.4 fl oz water
→ To Serve
12 - 7 oz cooked couscous or mashed potatoes (optional for older babies)
# How to make it:
01 - Heat oil in a large saucepan over medium heat. Add finely chopped onion and sauté until soft, about 3 minutes.
02 - Add lamb cubes to the pan and brown lightly on all sides, approximately 5 minutes.
03 - Stir in diced carrots, sweet potato, and zucchini. Cook for 2 minutes, stirring gently to combine.
04 - Incorporate bay leaf, thyme sprig, and a small pinch of paprika if desired for mild color.
05 - Pour in vegetable or chicken broth and water. Bring mixture to a gentle simmer.
06 - Cover and cook on low heat for 40 to 45 minutes, until lamb and vegetables are very tender.
07 - Take out bay leaf and thyme sprig from the pot.
08 - Mash or blend the mixture to desired consistency for younger babies. For toddlers, serve as is with small pieces.
09 - Plate warm with an optional side of baby-friendly couscous or mashed potatoes.
