Moroccan lamb stew
650g diced lamb (shoulder works well)
2 tbs olive oil
1 onion, diced
4 tsp garlic
1 tsp ground cumin, coriander, turmeric, cinnamon, cumin seeds
2 tbs salt reduced tomato paste
1/4 cup apple cider vinegar
2 tbs maple syrup
1 1/4 cup salt reduced vegetable stock
1 can of chickpeas
SERVING SIZE (FAMILY X 4-6) | Suitable for 9mo + or 6mo if pureed
Pressure Cooker
Saute oil and onion for 3-4 minutes, until soft
Add lamb, garlic and spices and saute for 5 minutes
Add vinegar, tomato paste, maple syrup, stock and chickpeas and stir
Cover, put pressure cooker on normal/high and cook for 50 minutes
Stove/Oven
Preheat oven to 160 deg celcius
Follow above directions, sauteing in an oven proof dish
Place dish in oven and bake for 2 hours
Serve with rice or quinoa, shredding meat slightly and squishing chickpeas