-Wash a 1 bunch of broccoli and cut into small florets.
-Peel the stem and cut into bite size pieces.
-Blanch the broccoli in boiling water for 1 minute.
-Drain and set aside.
-Chop up 2 cloves of garlic.
-In a shallow sauté pan or wok, get 3 TBS peanut oil or ghee really hot.
-Add the garlic and cook stirring until soft but not colored.
-The author of this recipe (Nigel Slater) says, “it will appear that there is too much oil but bear with him.”
-Add 1 pound of ground lamb and let it color appetizingly, stirring to break it into small pieces.
-Add the drained broccoli.
-In a small bowl mix the following:
The juice and zest of 1 lime
1 TBS Thai fish sauce (nam pla)
1 tsp sugar
-Add to the hot pan and let sizzle briefly.
-Check for salt and stir in the following:
Some chopped chives or green onions
Fresh shell peas if you have some
2 grated carrots
-Serve warm with a big spoonful of Salsa Verde if you have it.