Irish lamb Stew
2 tbsp vegetable oil
1 onion, chopped
1 celery stick
2-3 tbsp pearl barley
2 sprigs of thyme
1 bay leaf
Pinch of black pepper
3 medium potatoes
80g kale or spring greens
Cut the lamb into small chunks, chop the onion, celery, carrots and potatoes. Heat 1 tbsp. of oil in a pot with lid and wait until it is very hot. Brown the lamb pieces quickly then set the meat aside.
Turn the heat down and add 1 tbsp. of oil, the onion and celery, cook gently for 3 minutes. Return the meat into the pot, add the barley, thyme, bay leaf, black pepper and enough water to cover the meat. Bring to a gentle simmer and cook covered for 1 hour, stirring occasionally.
After 1 hour, add the carrots and potatoes and simmer covered for further 1 hour.
Add the kale or spring greens and cook for 5 minutes before serving. Serve as it is for older children, or mash or blend to desired consistency for younger babies.
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!