Lamb & Tomato

Ingredients

• 100g boneless lamb
• 2 medium tomatoes (about 150g)
• 3-4 tbsp cooking liquid or water

Method

1. 01

   Score a small X on the base of the tomato, then blanch in boiling water for 30 seconds and peel off the skin.

2. 02

   Deseed and chop the tomato.

3. 03

   Trim and cut lamb into small pieces and simmer in water for 20–25 minutes until fully cooked through.

4. 04

   Add chopped tomato to the pan for the last 5 minutes to soften.

5. 05

   Allow to cool, transfer to a blender, and blend with 3–4 tablespoons of cooking liquid until smooth.

How to offer

Serve warm. Tomatoes provide vitamin C which helps baby absorb the iron from lamb more effectively.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.