I noticed my Michelle Bridges’ Crunch Time Cookbook sitting amongst my cookbook collection around the same time I noticed my jeans getting a little tighter, a few weeks ago. Husband and I decided to make some changes, which should be easy considering we both have university degrees in exercise science, he’s a high school PE teacher, I’m an ex-personal trainer, and we’re both athletically inclined. We’re also foodies, so actually, it makes it harder. We decided to commit to a month worth of eating from the book, hoping the pre-calculated calorie allowances would mean less work for us. As you can see by some of my other posts like this one and this one, we’re also still allowing treats, because we’re humans and we like food, and we don’t believe in depriving ourselves of donuts and hamburgers and what not.
Anyway, we weren’t completely sold on this recipe but thought we’d give it a go anyway; it looked pretty hearty and warming for the current cold winter nights we’re getting, and it’s turned out to be our new favourite dinner meal. Added bonus is that the recipe below makes 6 serves, so left overs are making life hella easier at the moment!
To make 6 serves (don’t worry, it freezes/re-heats really well):
– 650g diced lamb
– 2 tsp olive oil
– 1 brown onion, diced
– 3 garlic cloves, crushed
– 1 tbsp freshly grated ginger
– 2 tbsp Moroccan seasoning
– 1 cup vegetable stock
– 400g tin diced tomatoes
– 850g sweet potato, peeled and diced in 3cm chunks
– 1½ cups frozen peas
– juice of 1 lemon
– coriander leaves, to serve
1. Spray a larger pot with cooking oil and heat on medium-high.
2. Add the lamb (in batches, if needed) and cook for a few minutes, until browned. Remove from the pot and set aside.
3. Heave the 2 tsp olive oil in the same pot over medium heat, and add the onion, stirring until softened. Then add in the garlic, ginger and Moroccan seasoning and stir to combine.
4. Return the lamb back to the pot and stir it through the onion mixture to coat.
5. Pour the stock and tomatoes into the pot, bring it to the boil, then reduce the heat and simmer for 50 minutes with the lid on.
6. Add in the sweet potato, replace the lid, and simmer for another 20 minutes.
7. Stir in the peas, cooking for another 2 – 3 minutes.
8. Just before serving, stir through the lemon juice, ladle into your bowls and top with coriander to serve. Enjoy!