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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

  1. 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.

  2. 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.

  3. Add the pumpkin seeds and the vegetables back into the pan to heat through

  4. Serve with steamed brown rice

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