This blog post introduces a delicious and nutritious toddler-friendly recipe, Navarin d’agneau. It’s a classic French stew made with lamb cooked in a light tomato-based broth, and is packed full of nutritious vegetables. Over at Toddler Recipes Australia, we’ve adapted this traditional dish to make sure it’s a hit with toddlers everywhere. Perfect for a quick lunch or dinner, this easy-to-follow recipe is an ideal introduction to French cuisine for your little ones.

General Information Servings: 4 Keywords: navarin d’agneau, lamb, potato Calories: 593 Protein: 31.5g Carbs: 39g Fats: 25.5g Preparation Time: 15 minutes Cooking Time: 1 hour

Ingredients:

• 600g boneless lamb shoulder (cubed into 2-3cm pieces)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 2 large onions (diced)
• 1 large carrot (peeled and diced)
• 2 celery stalks (diced)
• 2 large potatoes (peeled and diced)
• 400ml vegetable stock
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• pinch of freshly ground black pepper
• freshly chopped parsley (for garnish, optional)

Directions:

1. Preheat the oven to 180°C (350°F).
2. In a large oven-proof saucepan, heat up the olive oil on a medium-high heat and add the garlic, onion, carrot and celery.
3. Cook for about 5 minutes until the vegetables are softened.
4. Add the potatoes and stir for about 1 minute.
5. Push the vegetables to the sides and add the cubed lamb to the centre.
6. Cook for about 5 minutes, stirring often, until the lamb is lightly browned.
7. Add the stock, tomato paste, oregano, thyme and rosemary to the pan and bring to the boil.
8. Cover and transfer the pan to the oven.
9. Cook for 1 hour until the lamb is tender.
10. Remove the lid and turn up the oven to 200°C (400°F).
11. Cook for a further 10 minutes.
12. When ready, sprinkle with freshly ground black pepper and garnish with chopped parsley (optional).

Recommended Sides Navarin d’agneau pairs wonderfully with steamed green beans and boiled potatoes.

Joke Alert For a classic French feel, serve the Navarin d’agneau with a side of cheesy jokes!