# Components:
→ Meat
01 - 14.1 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 - 13.5 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 the oil in a large saucepan over medium heat, then add the onion and sauté until soft, approximately 3 minutes.
02 - Add the lamb cubes and brown lightly on all sides for about 5 minutes.
03 - Stir in the carrots, sweet potato, and zucchini, cooking for 2 minutes while stirring gently.
04 - Add the bay leaf, thyme sprig, and a pinch of paprika if using.
05 - Pour in the broth and water, bring to a gentle simmer.
06 - Cover and cook on low heat for 40 to 45 minutes until lamb and vegetables are tender.
07 - Discard the bay leaf and thyme sprig from the mixture.
08 - For younger babies, mash or blend to desired consistency; for toddlers, serve as is with small pieces.
09 - Present warm, optionally accompanied by baby-friendly couscous or mashed potatoes.
