Lamb, Courgette and Pumpkin

Lamb, Courgette and Pumpkin

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Recipe course: Main dishes

Made with these products:

Recipe for Kenwood by Claire Turnbull

Lamb, Courgette & Pumpkin


  • 150g of very lean lamb (e.g. loin or leg steaks)
  • ¼ of a pumpkin, skin removed
  • 2 large courgettes, diced


  1. Trim the lamb to remove all fat and sinues, chop into 2 cm cubes
  2. Cut pumpkin into 4cm cubes
  3. Put the lamb and pumpkin into a pan with 1 cup of water, cover and simmer over a low to medium heat for 30 minutes or until the meat is tender and the pumpkin is very soft.
  4. Add the diced courgette to the pan (and an extra ½ cup water if needed) and cook for another 10 minutes until the courgettes are really soft.
  5. Remove from the heat and allow to cool very slightly then blend with the Kenwood Triblade metal stick until smooth, or whatever texture if right for the age and stage of your baby. Add a little extra water if required.

This will freeze well in an ice-cube tray so you can get a few cubes out at a time as required.

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