Moroccan inspired lamb

Over the last few months we have been introducing our daughter to solid foods. So far, so good - she's wolfed down flavours such as beetroot, trout, venison and copious amounts of exotic fruits. Yes our eleven month old baby has a better diet than we do.

This super simple Moroccan inspired lamb recipe is perfect for a weaning baby but also super tasty for us big kids too.


Splash of olive oil
1 onion roughly chopped
1 tbsp Ras el Hanout
1 tsb grated ginger
500g diced lamb
handful of apricots, roughly chopped
handful of raisins
1 tsp of mint - dried or finely chopped fresh
1 baby stock cube
1 medium sized sweet potato cut into small chunks
1 tin of tomatoes

Putting it all together

  • Fry off the onion in a splash of oil until soft and almost translucent - try to refrain from letting the onions brown
  • Add the Ras el Hanout and grated ginger and fry for a couple of minutes
  • Add the diced lamb and sear until brown, then add all the other ingredients and cook on a low heat for 45 minutes or so

Serve on it's own or add a slice of bread or pitta bread for some finger food fun.