# What You'll Need:
→ Meat
01 - 14 oz boneless lamb shoulder, trimmed and cut into small cubes
→ 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 - 1 pinch mild paprika (optional)
→ Liquids
10 - 1 2/3 cup low-sodium vegetable or chicken broth
11 - 3.4 fl oz water
→ To Serve
12 - 7 oz cooked couscous or mashed potatoes (optional)
# Method:
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, approximately 5 minutes.
03 - Stir in diced carrots, sweet potato, and zucchini; cook for 2 minutes while stirring gently.
04 - Add bay leaf, thyme sprig, and paprika if using.
05 - Pour in broth and water. Bring to a gentle simmer, cover, and cook on low heat for 40 to 45 minutes until lamb and vegetables are tender.
06 - Discard bay leaf and thyme sprig from the mixture.
07 - For younger babies, mash or blend the stew to desired consistency. For toddlers, serve with small pieces intact.
08 - Plate the mixture warm with optional couscous or mashed potatoes on the side.
