Introducing spices when weaning ensures your baby gets a wide range of vitamins and antioxidants.
Toast the coriander and cumin seeds in a pan over a medium heat for 2-3 minutes. Transfer to a mini blender (or pestle and mortar) and grind, then mix with the remaining paste ingredients until smooth.
Heat the coconut oil in a saucepan over high heat. Add the beef and cook for 5 minutes until it starts to brown. Then add the coconut milk, water and juice. Lower the heat, cover and leave to simmer for 2 hours. Check every half an hour or so to make sure the curry isn’t drying out. If so, you may need to add a little extra water.
Add the potatoes and cook for a further 40 minutes.
Set aside to cool and then puree into portions (makes 6 generous baby portions). For babies over 12 months you may need to simply mash or chop the beef and potatoes.
If using a blender with a plastic container, leave to cool completely before blending to avoid the BPA leaching.
Store in the fridge for 2-3 days or in the freezer for up to one month.