Blend some of the lamb and cooking liquid with the pepper pieces
Your toddler can pick at the lamb pieces and pasta
2 tbsp olive oil
400g lamb fillet or neck, cut into bite-sized pieces
1 onion, sliced
2 garlic cloves, crushed
1 tbsp tomato purée
½ tsp ground cinnamon
pinch of dried chilli flakes
1 red pepper, cored, deseeded and sliced
750ml hot chicken stock
300g small soup pasta
salt and pepper
25g feta cheese, crumbled
handful of chopped parsley, to garnish
This tasty stew contains iron-rich lamb, which you need in pregnancy to help your baby grow
1. Heat the oil in a large flameproof casserole dish. Add the lamb and cook for five minutes until starting to brown, then add the onion and cook for a further 7–8 min until soft.
2. Stir in the garlic, tomato purée, spices and red pepper, then pour in the stock.
3. Bring to the boil, then reduce the heat and simmer for 1-2 minutes, then add the pasta and cook for 12 minutes, or according to pack instructions, until the pasta is tender and most of the liquid has boiled away.
4. Season to taste, then serve sprinkled with the feta and parsley.
This recipe is from Hamlyn All Colour: Quick Cook One Pot Meals by Emma Lewis, published by Hamlyn, £4.99.