Delicious Meat Baby Food Recipes For Your Tiny Diner

Lamb Bake With Sweet Potato

10 oz (1 1/4 cups) lean lamb shoulder, cubed

4 fl oz (1/2 cup)  homemade chicken stock

4 tbsp sliced mushrooms

pinch freshly ground black pepper

1 medium sweet potato, cubed

handful of fresh green beans, trimmed and chopped

1 tsp arrowroot

1 tbsp water

1. Pre-heat the oven to 375 deg F, 180 deg C.
2. Brown the lamb in a large frying pan/skillet, then place in a greased oven-proof dish.
3. Drain the fat from the frying pan, then stir in the chicken stock, mushrooms and black pepper.
4. Bring to the boil and pour over the lamb.
5. Add the sweet potato and green beans to the dish and stir well.
6. Cover and bake for 1 1/2 hours, until the vegetables and meat are tender.
7. Combine the arrowroot and water and stir into the dish.
8. Bake uncovered for a further 10 mins, until the gravy has thickened, stirring occasionally.
9. Chop the ingredients as necessary.

Lamb And Creamed Potato

8 oz (1 cup) cooked lamb, cubed

2 tsp Worcestershire sauce (optional – but many older babies enjoy the flavour boost that it provides)

pinch freshly ground black pepper

8 oz (1 cup) creamed potatoes

1/2 onion, finely chopped

1 tbsp olive oil

8 fl oz (1 cup) lamb stock (made from the bones and trimmings from the cooked lamb)

2 tsp flour

1. In a large pan, saute the onion over a low heat until golden.
2. Remove the onion from the pan and set aside.
3. In the same pan, brown the brisket well on all sides.
4. Return the onion to the pan, then add the water and black pepper.
5. Bring to a boil, then reduce the heat.
6. Cover and simmer for 1 1/2 hours, until the brisket is quite tender.
7. Add the sweet potato and apricot halves, then re-cover the pan and continue to cook until the sweet potatoes are tender (about 20 mins), adding a little more water if necessary.
8. Chop all the ingredients to the perfect size for baby.

Baby Beef Stroganoff

8 oz lean sirloin steak

1 tbsp unsalted butter

2 oz (1/4 cup) onions, chopped

4 tbsp mushrooms, sliced

pinch freshly ground black pepper

1/2 garlic clove, crushed

2 tsp Worcestershire sauce (optional)

1 tbsp tomato sauce

4 fl oz (1/2 cup) natural yogurt

1. Cut the steak into thin strips.
2. Saute the onions in the butter for 5 mins in a frying pan/skillet.
3. Add the steak and cook until browned.
4. Stir in the mushrooms, black pepper, garlic, Worcestershire sauce (if using) and tomato sauce and cover.
5. Cook over a very low heat for 30 mins, until the meat is tender.
6. Just before serving, stir in the yogurt. Warm through, but be careful not to boil.
7. Serve with noodles or brown rice, chopping the steak to manageable pieces.

Fruity Beef Brisket

2 tsp olive oil

1 small onion, sliced

1/2 lb beef brisket

6 fl oz (3/4 cup) water

pinch freshly ground black pepper

1 sweet potato, peeled and diced

6 dried apricot halves

1. In a large pan, saute the onion over a low heat until golden.
2. Remove the onion from the pan and set aside.
3. In the same pan, brown the brisket well on all sides.
4. Return the onion to the pan, then add the water and black pepper.
5. Bring to a boil, then reduce the heat.
6. Cover and simmer for 1 1/2 hours, until the brisket is quite tender.
7. Add the sweet potato and apricot halves, then re-cover the pan and continue to cook until the sweet potatoes are tender (about 20 mins), adding a little more water if necessary.
8. Chop all the ingredients to the perfect size for baby.

Pork And Veggie Dinner

This looks like a complicated recipe, but is actually very simple to put together!

6 oz (3/4 cup) boneless pork shoulder, trimmed

2 tsp olive oil

6 fl oz (3/4 cup) homemade chicken stock

6 oz (3/4 cup) chopped tomatoes

1 small onion, sliced

2 oz (1/4 cup) celery, sliced

pinch dried oregano

pinch ground cumin

1 garlic clove, crushed

1 bay leaf

2 small zucchini/courgette, sliced

4 oz (1/2 cup)fresh green beans

1 tsp arrowroot

1 tbsp water

1. Cut the pork into 1″ cubes and fry in the olive oil over a medium heat until browned.
2. Drain.
3. Add the chicken stock, then stir in the tomatoes, onion, celery, oregano, cumin, garlic and bay leaf.
4. Bring to the boil, then reduce the heat and cover.
5. Simmer for 45 mins – 1 hour, until the pork is tender.
6. Stir in the zucchini and green beans.
7. Bring back to the boil, then reduce the heat.
8. Simmer for a further 5 mins.
9. Mix the arrowroot with the water.
10. Stir into the pork mixture and continue to cook, stirring, until thickened.
11. Cook for a further 2 mins.
12. Chop to size – and don’t forget to remove the bay leaf!

Quick And Easy Pork Provencale

2 medium potatoes, cubed

1 tbsp olive oil

8 oz lean pork, cut into thin strips

4 oz (1/2 cup) cherry tomatoes

2 tbsp orange marmalade

pinch freshly ground black pepper

1. Steam or boil the potato cubes for 5 to 10 mins until tender.
2. Meanwhile, heat the oil in a large frying pan/skillet over a high heat.
3. Add the pork strips and cook until golden. Drain.
4. Add the potatoes and tomatoes, then cook, stirring, for 3 mins.
5. Add the marmalade and continue to cook, stirring constantly, until the marmalade has melted.
6. Add the black pepper, chop to size … and serve!