Ingredients Jump to Instructions ↓

  1. 700g (1lb 9oz) lean leg of lamb, cubed

  2. 1tsp ground cumin

  3. 1tsp ground coriander

  4. tsp ground cinnamon

  5. tsp cayenne pepper (leave out of baby's portion if cooking for a family meal)

  6. 2 red onions, finely sliced

  7. 2 garlic cloves, crushed

  8. 2 Bramley apples, peeled, cored and chopped

  9. 50g (2oz) dried apricots, chopped

  10. 50g (2oz) dried mango, chopped

  11. 200g (7oz) Puy lentils

  12. 400ml (14fl oz) vegetable stock

  13. 2tsp pomegranate molasses or balsamic vinegar (leave out of baby's portion if cooking for a family meal)

  14. Fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. In a non-stick frying pan, brown the lamb in two batches in a little olive oil. At the end of the second batch, add the ground spices and toss well. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze, i.e. remove any residue and spices to add to the casserole.

  2. Add a touch more olive oil and cook the onions until tender before adding the garlic. Fry for a minute, then add to the meat.

  3. Add the fruit and 600ml (1pt) water to the meat. Bring to the boil, then simmer gently, covered, until tender for around 1 hr 30 mins.

  4. Meanwhile, cook the lentils in the stock. Once tender, stir through the pomegranate molasses (or balsamic vinegar) and a little olive oil. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.


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