PREPARATION TIME

5 mins

COOKING TIME

10 mins

AGE GROUP

6 – 8 months

INGREDIENTS

2 cups of water

1 cup of chopped, peeled pumpkin

1 small lamb chop

olive oil

METHOD

1. Heat a small frying pan over medium heat, brush the chop lightly with olive oil then cook it in the pan until browned on one side.

2. Turn the chop over, lower the heat, and continue to cook until well done (cut into the middle, there should be no pink colour.)

3. Allow the chop to become quite cool, cut off the bone, and trim off the fat.

4. Put the water into a small/medium saucepan and bring to the boil over high heat.

5. Add the pumpkin, bring back to the boil, then reduce heat to low and cook for about 10 minutes, until soft.

6. Drain off the cooking water into a bowl then use a stick blender to puree the pumpkin – adding 1 or 2 tablespoons of cooking water as necessary.

7. Use a very fine grater to grate the lamb meat over the pumpkin, and stir everything together well. Alternatively, cut the lamb meat into small dice and puree it with the pumpkin.

HANDY HINTS