Posted By
Robin Barrie
Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Lean red meat is a healthy option when enjoyed in moderation. Plus this hearty meal provides some welcoming warmth on a cold winter’s day. Lamb can be one of baby’s first foods as it is easily digested when pureed.
Ingredients: 1.25 pounds of lean cubed lamb meat (choose kebob instead of stew meat for a leaner product); 1 large sweet onion chopped, 10 stalks of celery chopped, ½ pound (1/2 package) baby carrots, 1 large red pepper diced, olive oil, 6 small or 3 large russet potatoes peeled and chopped into cubes, 1 6-oz can tomato paste, garlic powder, paprika, black pepper, dill, 1 bay leaf.
Directions:
- Place lamb cubes and onion into large pot. Add 1 tsp garlic, 1 tsp paprika, bay leaf. Fill with water until lamb and onion are fully covered. Bring to a boil, then simmer on low-medium heat for 1-1.5 hours to ensure meat is very tender. Remove bay leaf after this time.
- Place potatoes, celery carrot, and pepper on a cooking tray. Drizzle with 2 Tbsp olive oil, 1/2 tsp black pepper, 1/2 tsp dill. Mix to ensure all ingredients are evenly coated. Bake in oven for 20-25 minutes at 450 degrees, mixing at least once to ensure even cooking.
- Add oven mixture to lamb pot on stove after the 1-1.5 hours. Stir all ingredients together. Add 1 can of tomato paste.
- Allow all ingredients to continue simmering on stove at low heat. Continue this for one to two hours. Add a bit of water if needed. The potatoes will burst/break apart and help make this stew thick.
- Add additional spice if needed.
****For kids under 12 months of age, do not add tomato paste. Remove portion of lamb stew prior to adding tomato paste or additional spices. Blend or puree in food processor for your little one. Enjoy!
LAMB STEW
- 1.25 Pounds Lean cubed lamb meat (choose kebab instead of stew meat for a leaner product)
- 1 pc Large Chopped Sweet Onion
- 10 Stalks Celery Chopped
- 1/2 Pound Baby Carrot
- 1 pc Large Red Pepper Diced
- Olive Oil
- 6 Pcs Small Russet Potatoes Peeled and Chopped into Cubes
- 16 Ounces Can of Tomato Paste
- Garlic Powder
- Paprika
- Black Pepper
- Dill
- 1 Leaf Bay Leaf
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Place lamb cubes and onion into large pot. Add 1 tsp garlic, 1 tsp paprika, bay leaf. Fill with water until lamb and onion are fully covered. Bring to a boil, then simmer on low-medium heat for 1-1.5 hours to ensure meat is very tender. Remove bay leaf after this time.
-
Place potatoes, celery carrot, and pepper on a cooking tray. Drizzle with 2 Tbsp olive oil, 1/2 tsp black pepper, 1/2 tsp dill. Mix to ensure all ingredients are evenly coated. Bake in oven for 20-25 minutes at 450 degrees, mixing at least once to ensure even cooking.
-
Add oven mixture to lamb pot on stove after the 1-1.5 hours. Stir all ingredients together. Add 1 can of tomato paste.
-
Allow all ingredients to continue simmering on stove at low heat. Continue this for one to two hours. Add a bit of water if needed. The potatoes will burst/break apart and help make this stew thick.
-
Add additional spice if needed.
For kids under 12 months of age, do not add tomato paste. Remove portion of lamb stew prior to adding tomato paste or additional spices. Blend or puree in food processor for your little one.