Lamb & Tomato
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Easy
Ingredients
- 100g boneless lamb
- 2 medium tomatoes (about 150g)
- 3-4 tbsp cooking liquid or water
Method
- 01
Score a small X on the base of the tomato, then blanch in boiling water for 30 seconds and peel off the skin.
- 02
Deseed and chop the tomato.
- 03
Trim and cut lamb into small pieces and simmer in water for 20–25 minutes until fully cooked through.
- 04
Add chopped tomato to the pan for the last 5 minutes to soften.
- 05
Allow to cool, transfer to a blender, and blend with 3–4 tablespoons of cooking liquid until smooth.
Gallery
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.
Nutrition note
Excellent source of iron (heme iron), zinc, protein, and B12. Contains selenium and healthy fats.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
