Lamb & Broccoli Stir-Fry
I found the most delicious lamb kebabs at Meaters of Marlborough. Taken off the kebab stick they make the most delicious, sticky stir-fry! While I normally marinate my own meat, buying the pre-marinated GF kebabs made life super easy which is sometimes just what you need. Just add steamed brown rice for a healthy and quick mid-week dinner.
Lamb & Broccoli Stir-Fry - serves 4
2 Tbspn olive oil
1 red onion, sliced
1 clove garlic, crushed
Thumb size of fresh ginger, thinly sliced
Head of broccoli and stalk, head broken into florets with the stalk peeled and diced
4 large lamb kebabs, meat taken off the stick. Alternatively, you can use large chunks of diced lamb (about 400g).
4 Tbspn pumpkin seeds
Heat a deep pan or wok with 1 tablespoon of olive olive oil, add red onion, garlic and ginger. Stir-fry for a few minutes before adding a head of broccoli florets along with the stalk and a dash of water. Cook until the broccoli is bright green but still firm to the bite. Remove and set aside on a plate.
Add the second tablespoon of olive oil to the pan and add the lamb meat and stir-fry for a few minutes until golden and just cooked.
Add the pumpkin seeds and the vegetables back into the pan to heat through
Serve with steamed brown rice
