Lamb and sweet potato mash
- Age: 8–10 months (New textures)
- Texture: Mash
- Prep: 5 min
- Cook: 18 min
- Makes: 3 portions
Ingredients
- 60 g lamb mince
- 1 small sweet potato
- 1 pinch ground cumin
- 100 ml water or unsalted stock
Contains: None of the common allergens
Method
- Brown the mince in a dry pan, breaking it up small.
- Add the diced sweet potato, cumin and stock; simmer, covered, 15 minutes until soft.
- Mash, leaving soft lumps, and loosen with the liquid.
- Cool to lukewarm.
Safety: Cooked right through, with no pink. Mince mashed well; no gristly bits.
Storage: Fridge 2 days, freezer 1 month.
Tip: Lamb is rich in iron and zinc and mild enough for a first red meat. The cumin is there because lamb and cumin belong together, and because spice now means variety later.
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