This stew is really satisfying and super-easy for little ones to assemble; once in the oven you can just forget about it and get on with something else. The very youngest will need help chopping the veggies but can get hands-on at the stove under your supervision. You can make double and freeze for another day. Babies will enjoy it chopped up or whizzed a little with a blender. Serve alone, with instant white bean mash and green beans, or basmati rice. The longer you can leave this to cook, the more melt-in-the-mouth it will be.
500ml vegetable or lamb stock (from a cube is fine)
450g diced lamb
1 tbsp cornflour of plain flour
salt and pepper
1 red onion
1 large carrot
1 tsp dried oregano
1 clove garlic
1 tin tomatoes
Takes 1 hour 40 minutes
1. Preheat the oven to 180°C/350°F/Gas mark 4 and boil the kettle to make the stock. Get the kids to scatter the flour and a little salt and pepper over the lamb. Set aside.
2. Help them to top and tail the leek and finely slice it, then to peel the onion and carrot and cut into small dice.
3. Drizzle a little rapeseed oil into a pan, pop it over a low heat and add the veggies. Fry for a few minutes then add the oregano and crush in the garlic (kids find this easiest to do through a garlic crusher as they don't have to peel it which can be fiddly for little fingers).
4. Add the seasoned lamb and move it around the pan until it browns (a few minutes). Get the kids to add the tomatoes and stock, stir well and pop the pan lid on. Cook in the oven for 1 hour if you're in more of a rush but 1½ hours if time allows.