Ginger Garlic Lamb and Broccoil
- 2 Small heads broccoli cut into florets
- 2 Tsp coconut oil
- 3–4 Scallions (separate white and green parts, thinly sliced)
- 1-1 1/2 Lbs ground lamb
- 2 Tsp Indian Spice blend (page 185)
- Salt and pepper to taste
- 2 Tbsp. sesame seeds, toasted
- 2 Cups green or red cabbage shredded
- 1⁄2 Cup coconut aminos
- 4 Tbsp. shallots minced
- 2 Tbsp. ginger, grated
- 2 Garlic cloves minced
- 1 Tsp. salt
- 1/2 tsp. pepper
Steam broccoli 5–6 minutes. If you overcook the broccoli, it will turn brown.
In a medium skillet, add coconut oil and scallions (white pa only). Sauté several minutes.
Add lamb, Indian Spice Blend, salt, and pepper. Use wooden spoon or spatula to break up ground lamb and cook through.
While broccoli is steaming, prepare the sauce. In a medium bowl, whisk all sauce ingredients until well-combined.
Place steamed broccoli in bowl and add sauce. Mix well so broccoli absorbs sauce.
PLACE SLICED cabbage on individual plates. Top with broccoli mixture and lamb. Garnish with green parts of scallions and toasted sesame seeds.