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Lamb Tagine

April 13, 2018

 

Prep: 20 mins

Cook: 1 hr 25 mins

Serves: 6 Adults

Suitable for babies 6 months +

Whizz,  chop or mash to the required consistency for relevant weaning stage

 

INGREDIENTS:

2 tbsp olive oil

1 x onion, finely diced

3 x garlic cloves, crushed

1 tsp turmeric

2 tsp ground ginger

2 tsp paprika

1 tbsp cinnamon

1 tbsp cumin

600g diced stewing lamb

1/2 butternut squash, peeled, seeds removed and roughly chopped into 1 inch cubes

100g pitted dates, halved

700ml low salt beef stock (Kallo)

1 tin chickpeas, drained

 

To serve:

Couscous

Freshly chopped coriander

 

YOU'LL NEED:

Large ovenproof casserole pot

 

METHOD:

1. Preheat oven to 160C fan.

2. Heat 2 tbsp olive oil in a large ovenproof casserole pot over a medium heat. Add the onions and fry for 4-5 minutes. Add the garlic and spices and fry for another 2 minutes. 

3. Turn the heat up a small bit and add the lamb, stirring regularly to brown on all sides. Be careful not to burn the spices

4. Add the butternut squash and dates and give a quick stir to coat in the spices before pouring in the stock. Bring to the boil, then place the lid on and cook in the oven for 1 hour. After 1 hour, stir in the chickpeas and return to the oven with the lid off for the remaining 10 minutes. 

5. Serve on a bed of couscous and freshly chopped coriander on top.