Iron-Boost Lamb & Lentil Stew
A hearty, slow-cooked stew designed for maximum iron absorption. Tender lamb pieces and soft red lentils are simmered with aromatic vegetables and a touch of rosemary, providing a nutrient-dense meal that supports brain development and a healthy gut.
Ingredients
- 150 grams Lamb Shoulder
- 0.25 cup Red Lentils
- 1 medium Tomato
- 1 small Carrot
- 0.5 stalk Celery
- 1 tablespoon Onion
- 0.5 clove Garlic
- 2 teaspoons Olive Oil
- 1 pinch Dried Rosemary
- 400 ml Water
Instructions
- Finely dice the onion, celery, and carrot. The pieces should be very small (approx. 0.5cm).
- Cut the lamb into tiny, pea-sized cubes. Remove any visible hard fat or gristle.
- Rinse the red lentils thoroughly under cold water until the water runs clear.
- In a medium pot, heat the olive oil over medium-low heat. Add the onion, celery, and carrot. Sauté for 5-8 minutes until very soft.
- Add the lamb cubes and garlic. Cook until the lamb is browned on all sides.
- Stir in the diced tomatoes, red lentils, and dried rosemary.
- Pour in the water (or low-sodium broth). Bring to a gentle boil, then reduce the heat to low.
- Cover and simmer for 45-50 minutes. Red lentils will break down and thicken the sauce, and the lamb will become 'spoon-tender'.
- Check the lamb: it should be soft enough to be easily squashed between two fingers. If not, simmer for another 10 minutes.
- Allow to cool. For 9-month-olds, you can lightly mash the larger pieces with a fork to ensure a safe 'chunky-soft' texture.
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