Lamb & apricot stew

Approx. 4 portions
Cook time
75 mins
Prep time
15 mins


  • 200g lamb (boneless, cut into small cubes)
  • 1 tbsp plain flour
  • ½ tbsp olive oil
  • 1 leek (white part only, rinsed and chopped)
  • ½ onion (small, peeled and diced)
  • 400ml stock (homemade or low salt)
  • 1 carrot (peeled and chopped)
  • 30g frozen peas
  • 1 tbsp dried apricots (chopped)
  • 2 potatoes (peeled and washed)


  1. Preheat the oven to 200ºC (180ºC for fan oven).
  2. Put the tablespoon of flour in a bowl and add the lamb cubes, toss until covered.
  3. In a large saucepan, heat the oil over a medium heat. Add the coated lamb, cook for a few minutes and stir until brown on all sides.
  4. Add in the chopped onion and leeks, cook until starting to soften and then add in the stock.
  5. Stir the mixture and bring to the boil.
  6. Pour into a deep oven proof dish and cover with lid.
  7. Bake in the oven for about 40 minutes then remove from oven and add the carrot.
  8. Replace the lid and cook for a further 10 minutes.
  9. Meanwhile, bring a saucepan of water to the boil and cook the potatoes until soft.
  10. Remove the dish from the oven again and add the peas and apricots.
  11. Return to oven and cook for a final 10 minutes.
  12. Allow to cool and serve with mashed potatoes.

Red meat such as lamb is a great source of iron for baby's brain development. This makes a great meal for all the family just increase quantities as needed.