Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond
Prep:10 mins
Serves a family of 4-6 or makes 6-8 toddler meals
2 tbsp olive oil1 onion, finely diced2 carrots, finely diced (about 150g)500g diced leg of lamb2 fat cloves garlic, crushed½ tsp cumin½ tsp ground ginger¼ tsp saffron strands1 tsp ground cinnamon1 tbsp clear honey100g soft dried apricot, quartered1 low-salt vegetable stock cube1 small butternut squash, peeled, seeds removed and cut into 1cm dicesteamed couscous or rice, to servechopped parsley and toasted pine nuts, to serve (optional)
STEP 1Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.STEP 2Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.STEP 3Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.STEP 4Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
