Leg of lamb and pumpkin puree (Ivory Coast)

• 40g leg of lamb
• 80g pumpkin
• 1 small potato
• 1 small garlic clove
• A pinch of parsley
• 1 knob of butter
• ½ glass growing-up milk formula
• A little pinch of nutmeg

Wash, peel and finely dice the potatoes and pumpkin. Carve the leg of lamb into small pieces. In a saucepan, melt a knob of butter. Add the whole, unpeeled garlic. Leave it to brown and flavour the butter, and then remove. Add the potato, pumpkin and finely chopped parsley and the small chunks of meat. Stir regularly. Add the nutmeg, half a glass of water and half a glass of reconstituted growing-up milk formula. Cover and cook on a low heat for about 10 minutes. Blend everything and serve.