Pumpkin, Kale and Lamb Ragu

I’m starting to notice a pattern in my little lady’s eating habits. Some weeks her appetite is fierce and she eats like a little trooper and then as quick as it commences, we will have a food drought for what seems like eternity (slight exaggeration).  

As frustrating as the drought periods may be, I find it quite amazing that her energy levels do not subside or are not the slightest bit affected and it’s literally like her body will not allow anything in it until it’s ready. I think this is a very powerful tool that children have in listening to their body’s needs. As adults we often eat even though we are not hungry. We eat for comfort, for the feeling of being ‘full’ or satisfied, we eat for social reasons or just purely because we think we have to.

As my baby grows older and I am much more relaxed and tuned into her food patterns, I have learnt not to stress out about the drought weeks. Instead, I use the big appetite weeks to fuel her with the most nutrient dense foods. 

We are currently in one of those awesome fierce appetite weeks, where I can put a plate of veggies, a curry, a ragu, a wholesome pie, a piece of fish or basically anything I please in front of my little lady and it will be eaten up without too much fuss. I love these weeks.

I also love watching her little legs get chubbier, her little pot belly poke out and her little round face get all squishy. These are all the signs that she is right in the midst of a growth spurt. First her little body produces the right amount of fat, her appetite increases, her naps become longer and deeper, and then the spurt comes and she grows a little taller and thins out again. It’s been this way since she was a baby, and it always seems to happen in the same pattern.

We have been eating a lot of warm hearty meals lately, since the weather has taken such a cold turn this week. I also have been using these heavy hearty meals to pack in as many nutrients into our meals as possible for my little lady. This Lamb Ragu is no exception. It is packed with nutrient dense ingredients, is a cheap and affordable family meal, and is so delicious and versatile. My little lady ate this whole meal for dinner, and had leftovers for lunch the following day without a fuss.

Ingredients:

3 x Grassfed Lamb Forequarter Chops

1 x onion chopped finely

¼ x head of Cabbage chopped finely

1 x full head of Kale chopped finely

½ x Jap Pumpkin (cut into large size chunks, this makes it easier to mash into the sauce at the end)

2 x tbsn Garlic and Herb seasoning (I use Flavorgod additive free seasoning)

2 x tsp Himalayan Salt (or season to taste)

2 x tsp Italian dried herbs (or use fresh herbs chopped finely)

1 x can Organic diced tomatoes

2 x tsp Organic Tomato Paste

1 x Small handful of Goji Berries (I know this is a strange addition, but it adds some sweetness to the sauce and extra vitamins. Nobody will know they are in there)

1 x tbsn Chia Seeds (for thickening, add more or less depending on how you would like the thickness of your sauce. I prefer a thick sauce)

2 x tbsn Bone Broth (for sautéing)

1 x tbsn Tallow, Ghee or good quality fat of choice for frying

Method:

1.      Saute Onion and Cabbage over high heat in Bone Broth
2.       Once the Onion and Cabbage have become translucent, add in the kale and the Garlic & Herb seasoning.
3.       Once the Kale has wilted a little, transfer into the bowl of your slow cooker (or if you are making this on the stove top, set aside and return to the pan after when the lamb has browned)
4.       Brown the Lamb in your fat of choice, just a quick flash fry will do (this step is not mandatory). Add into the slow cooker.
5.       Pour Tomatoes, Tomato Paste, Herbs, seasoning and goji berries into the slow cooker on top of the sautéed vegetables and lamb
6.       Place the Pumpkin pieces on top of the sauce (remember these will be mashed into the sauce at the end)
7.       Slow cook for 4 hours
8.       Once cooked, remove all of the lamb bones (please take the time to do this thoroughly and don’t worry if you have to press down and mash this, remember is supposed to be a thick sauce). Forequarter chops can have small sharp bones in them so be confident that you have them all before serving to your kids.
9.       With the back of a wooden spoon, press down on the pumpkin and mix it through the sauce. The pumpkin will thicken the sauce a little.
10.   Depending on the thickness of your sauce, add in the chia seeds to thicken it further if required. Stir it through the hot sauce and they will expand and absorb some of the liquid.

Serve over steamed or roasted vegetables (I served this over roasted potatoes and steamed broccoli), Cauliflower rice or Zucchini noodles.

I hope you have as much success with this meal as we did. Enjoy!

Love & Gratitude

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