Mild Lamb Curry

Ingredients

• 250g boneless lamb, diced small
• 1 medium sweet potato, cubed
• 1 cup coconut milk
• 1/2 cup water
• 1/2 onion, finely diced
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp turmeric

Method

1. 01

   Dice 250g boneless lamb shoulder into small 1cm cubes and peel and cube 1 medium sweet potato.

2. 02

   Heat 1 tbsp olive oil in a heavy-based pot over medium heat. Add 1/2 finely diced onion and cook for 3 minutes until softened.

3. 03

   Add 1/4 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp turmeric to the onions and stir for 30 seconds until fragrant.

4. 04

   Add the lamb pieces and brown lightly for 3–4 minutes, then add the sweet potato cubes and 1 cup coconut milk plus 1/2 cup water. Stir to combine.

5. 05

   Bring to a boil, then reduce to a very gentle simmer, cover and cook for 35–40 minutes until the lamb is completely tender and the sweet potato is soft. Mash some of the sweet potato into the sauce to thicken.

How to offer

Serve in small portions over mashed sweet potato or soft rice. Cut meat into very small pieces. The mild spices introduce baby to exciting flavors safely. Family can add chili or extra spice to their portions.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months.