Name: Moroccan lamb with prunes and millet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 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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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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Method:

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.

Notes

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.