For not only does our alarm clock interrupt our beautiful slumber at an ungodly hour, we actually have to drag ourselves out of our comfy bed (hard to do in winter-time when the temperature drops to single figures), and desperately try to put on a smiley face for work.
OK, so we might not do that last bit but the thought is there anyway!
However I must admit, one of the benefits of working an early shift is that you get to be at home for dinner – a precious commodity for those of us working irregular hours. Because let’s be honest, food always tastes so much better when we’re at home with our loved ones instead of having to sit in the lunch room and use the microwave oven to zap our dinner.
So I thought I’d share my “Benefits of Working An Early Shift Dinner” – Moroccan Lamb Soup. I stumbled upon this mouth-watering and nourishing recipe on Nutritionist Cyndi O’Meara’s Changing Habits website and as my husband said to me tonight … “It’s absolutely divine!”
Gotta love a happy hubby … and I hope you enjoy it just as much!
Moroccan Lamb Soup
1 brown onion, peeled and halved
2 garlic cloves, peeled
30g olive oil
500g lean lamb leg, diced
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp cinnamon
400g can diced tomatoes
500g lamb, beef or vegetable stock
100g dried apricots, halved
salt to taste
Fresh mint to serve
1. Place onion and garlic in Thermomix bowl, chop for 5 seconds, speed 5
2. Add oil, saute for 4 minutes, 100ºC, speed 1
3. Add lamb, cayenne pepper, paprika, cumin, cinnamon, tomatoes, stock, dried apricots and salt. Cook for 1 hour, 90ºC, reverse, speed 1.
4. Remove MC and place steamer basket on top to prevent splashes.
Serve garnished with mint and slivered almonds
My Little Twist: I added a splash of greenery to my recipe and threw in a handful of organic green beans 10 minutes before it finished!
Please Note: This was made in a Thermomix but if you don’t have one of these fancy kitchen gadgets you can always use a slow cooker, or just leave the soup to simmer on the stove top, stirring occasionally.