Lamb Stew with BarleyCuisinart Original Recipe
A delicious combination of sound nutritious foods for your little one."
5 ounces lamb (leg or shoulder meat) cut into ½- to 1-inch pieces
5 ounces butternut squash (or parsnip or combination of the two), cut into ½-to 1-inch pieces
225 ml water
½ cup cooked pearled barley
Place the lamb and vegetable into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 10 times to break up and then process continuously until completely smooth, about 30 seconds.
Add the barley and pulse to incorporate, about 10 pulses, and then process continuously again until desired consistency is reached.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
ServingsMakes about 2 cups or sixteen 1-ounce servings
Nutritional information per 1-ounce serving:
Calories 22 (20% from fat) ∙ carb. 2g ∙ pro. 2g ∙ fat 1g sat. fat 0g ∙ chol. 6mg ∙ sod. 6mg ∙ calc. 6mg ∙ fiber 0g
This recipe can be prepared using the following Cuisinart® products:
Baby Food Maker & Bottle Warmer