# List of Ingredients:
→ Meat
01 - 14.1 oz boneless lamb shoulder, trimmed and cubed
→ 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 - A pinch of mild paprika (optional)
→ Liquids
10 - 1.7 cups low-sodium vegetable or chicken broth (baby-safe)
11 - 0.4 cups water
→ To Serve
12 - 7 oz cooked couscous or mashed potatoes (optional for older babies)
# How to Make It:
01 - Heat oil in a large saucepan over medium heat. Add chopped onion and cook until soft, about 3 minutes.
02 - Add lamb cubes and brown lightly on all sides for approximately 5 minutes.
03 - Incorporate carrots, sweet potato, and zucchini; cook gently, stirring for 2 minutes.
04 - Add bay leaf, thyme sprig, and a pinch of paprika if desired to enhance color.
05 - Pour in broth and water, bring to a gentle simmer.
06 - Cover and cook over 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 the mixture to preferred texture; for toddlers, serve with small pieces.
09 - Provide warm with optional side of couscous or mashed potatoes for older babies.
