Rebecca Nielsen's Recipe

Lamb and Sweet Potato Mash

Category: Recipes

Serves/Makes: About 3 cups
Difficulty: 2

Preheat Oven to 375 degrees F

Ingredients:

1 T good light tasting olive oil
1 1/4 c leg of lamb cubed
1/4 of small very finely diced onion
1 medium sweet potato diced small
8 fresh green beans chopped small
1/2 cup homemade chicken stock (made for baby with very low sodium content)
1/2 t rosemary ground (use a coffee grinder)
1/8 t freshly grated nutmeg
small pinch of salt*
1 t arrowroot
1 T water

Directions:

Over med-high put olive oil in large cast iron skillet. Add cubed lamb and brown on all sides. Oil casserole dish and place browned lamb in it. Drain oil from pan.

Put pan back over medium heat and stir in chicken stock and ground rosemary. Add diced sweet potato, allspice, onion and green beans. Coat well and pour over meat in casserole dish.

Cover and bake about 1 1/2 hours, or until the meat and vegetable are very tender. When done mix arrowroot with water and stir into the casserole. Bake about 10 minutes more until gravy has thickened. Proccess finished dish to desired consistency. See Cooks Notes for processing.

Cooks Notes:
This recipe is for babies 10 to 14 months. You can be the judge as to whether your baby can chew this with just mashing it with the back of a fork or processing it in a food processor. I used an immersion blender and found that I could better control the amount of texture I wanted.

Arrowroot is a corn starch like substance but doesn't leave that film on your tongue.

*If your child has not had much exposure to salt, you can get away without adding any. If so then add the tiniest of pinches of kosher or sea salt. DO NOT USE TABLE SALT. It has a much "saltier" taste and the little ones will get use to it fast.

This can be frozen in meal size portions and reheated as needed.