Moroccan lamb with prunes and millet

Parent Sense
6 servings Prep: 10 mins, Cooking: 30 mins
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This gentle introduction to exciting tastes combines the mild richness of lamb with the sweet notes of prunes and the wholesome goodness of millet. A nutritious blend that introduces your little one to the diverse world of Moroccan-inspired cuisine, making mealtime a delightful exploration.

By Independent Contributor February 14 2024
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Ingredients (13)

1 tbsp avocado oil
200 g lamb mince
1 medium onion — peeled and finely chopped
1/2 tsp fresh garlic — minced
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/3 cup prunes — pitted and soaked in ½ cup warm water
1-2 cup vegetable stock — low-sodium or homemade
tomato sauce — homemade or see notes
1/2 cup millet
3 cup peas — fresh or frozen
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Heat the avocado oil in a medium pan and fry the lamb, onion, garlic and spices until the meat is browned.

While the meat is browning, purée the prunes with their soaking water.

Add the prune purée, stock, tomato sauce and millet to the lamb. Bring to a simmer and cook for 15–20 minutes or until the liquid is reduced to a thick gravy.

Add the peas and cook for another 2 minutes or until heated through.

For a smoother texture, purée in a blender.


If you don’t have time to make the tomato sauce, you can use half a can of chopped tomatoes instead – just make sure they don’t contain any added salt.

You can also substitute the vegetable stock with boiling water mixed with 2 tablespoons of dried herbs.

Reprinted with permission from the Weaning Sense book, click to here to purchase a copy of the Weaning Sense book.

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