- 17 1/2 ounces [500 g] shoulder beef steak
- 2 lamb kidneys
- 1 tablespoon [15 mL] oil
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 small carrot, chopped
- 1 small kumara*, diced
- Hint of thyme
- 2 tablespoons [30 mL] chopped parsley
- 2 cups [500 mL] water
- 1 tablespoon [8.75 g] white or corn flour, mixted with a little cold water until smooth [for adults]
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- Preheat oven to 300°F [150°C].
- Completely remove any fat, then cut steak into 3/4-inch [2 cm] cubes.
- Half lamb kidneys; remove any white fat, then thinly slice kidneys.
- Preheat oil into a casserole; melt together chopped onion and celery over medium heat, for a few minutes.
- Mix in chopped carrot and kumara dices; cook for quite a few more minutes.
- Lower heat to low.
- Well mix in beef cubes and lamb slices.
- Sprinkle mixture with thyme and chopped parsley, then pour in water.
- Cover then transfer casserole into preheated oven for 1 1/2 to 2 hours, until all meat pieces are tender.
- Whether preparing this dish for babies or toddlers, it is now time to remove casserole from oven and puree ingredients.
- To 6 to 7 month old babies, puree meat and vegetables pieces pouring in enough cooking liquid, a little at a time, to get a smoot puree, yet a leaving a few more tiny pieces as time goes by.
- To 8 to 9 month old toddlers, serve meat and vegetables finely chopped or into small strips, along with other boiled vegetables.
- For adults, stir diluted white or corn flour into mixture, until well blended in.
- Simmer for 5 minutes more, until thickened.
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