10 months +

Irish lamb Stew

Prep: 10-30 mins
Cooks in: 60+ mins
Serves: 2 adults & 2 children

Contains:

  • Gluten

  • Celery

  • Wheat

Suitable for:

  • No dairy

Ingredients

300-350g lamb
2 tbsp vegetable oil
1 onion, chopped
1 celery stick
2-3 tbsp pearl barley
600ml water

2 sprigs of thyme
1 bay leaf
Pinch of black pepper
2 carrots
3 medium potatoes
80g kale or spring greens

Contains:

  • Gluten

  • Celery

  • Wheat

Method

Step 1

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.

For a speedier version, use minced lamb and cook everything together until tender. Add the kale or spring greens at the end as above.

step 1/4

Method

Step 2

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.

For a speedier version, use minced lamb and cook everything together until tender. Add the kale or spring greens at the end as above.

step 2/4

Method

Step 3

After 1 hour, add the carrots and potatoes and simmer covered for further 1 hour.

For a speedier version, use minced lamb and cook everything together until tender. Add the kale or spring greens at the end as above.

step 3/4

Method

Step 4

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.

For a speedier version, use minced lamb and cook everything together until tender. Add the kale or spring greens at the end as above.

step 4/4