# What You’ll Need:
→ Meat
01 - 14 oz boneless lamb shoulder, trimmed and diced
→ 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 or sunflower oil
07 - 1 bay leaf
08 - 1 sprig fresh thyme (optional)
09 - pinch mild paprika (optional)
→ Liquids
10 - 1 2/3 cups low-sodium vegetable or chicken broth (baby-safe)
11 - 7 tbsp water
→ To Serve
12 - 7 oz cooked couscous or mashed potatoes (optional)
# How to Make It:
01 - Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
02 - Add lamb cubes and brown lightly 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 paprika if using.
05 - Pour in 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 tender.
07 - Discard bay leaf and thyme sprig before serving.
08 - For younger babies, mash or blend to desired consistency. For toddlers, serve with small pieces.
09 - Serve warm, optionally accompanied by cooked couscous or mashed potatoes for older babies.
